Mediterranean Sardine and Bulgur Salad with Lemon and Fresh Herbs

Bring a medium pot of water to a boil. Add the bulgur, reduce heat to a simmer, and cook for 10-12 minutes until tender but still chewy. Drain thoroughly and spread on a sheet pan to cool slightly.

While the bulgur cooks, gently flake the sardines into a bowl, keeping the bones intact as they are nutrient-dense. Toss with the tomato sauce from the can.

Finely chop the bok choy to add a crisp, fresh crunch that contrasts with the soft grain.

In a large mixing bowl, combine the cooked bulgur, flaked sardines, and chopped bok choy.

Fold in the fresh lemon zest and juice, seasoning with additional herbs if desired. The acidity of the lemon cuts through the richness of the sardines.

Plate the salad in a wide bowl, ensuring the sardines are distributed evenly. Serve immediately at room temperature.