Caribbean-Style Sardine and Herb Salad on Brown Rice Crisps

In a small mixing bowl, gently flake the sardines into bite-sized pieces, keeping the Manzanilla olive slices intact.

Add the finely chopped rainbow Swiss chard and fresh cilantro.

Drizzle the ginger dressing over the mixture and toss lightly with a fork until the greens are just coated and glistening.

The aromatic ginger should cut through the richness of the sardines.

Prepare a plate with the brown rice crisps laid out in a single layer.

Carefully spoon a portion of the sardine and chard mixture onto each crisp.

Serve immediately while the rice crisps are still perfectly audible when you bite into them.

The contrast of the salty, oily fish with the bright, snappy greens and the crunch of the rice creates a vibrant, satisfying snack.