Serves 4

1 lemon

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons flaxseed oil

¼ teaspoon freshly ground mixed black, white, green, and pink pepper, or to taste

5 ounces baby kale or frisée lettuce, or a combination

3 green onions, thinly sliced on a sharp diagonal (white and green parts)

8 sardines in olive oil, drained and blotted

4 ounces Greek feta cheese (rinse for less salt)

20 green olives, preferably Castelvetrano, rinsed and drained

1. Grate zest from lemon into a small bowl. Squeeze 2 tablespoons juice from lemon and add to bowl, along with vinegar, oils, and salt and pepper to taste. Whisk until emulsified. (Makes 1/2 cup.)

2. Combine greens and onions in a large bowl. Add half of the dressing and toss thoroughly. Divide salad among four plates. Halve sardines lengthwise and remove spines. Place over salads, skin side up. Cut feta into slices about ¼-inch thick and place around edges. Dot salad with five olives per plate. Serve at once.

PER SERVING: 300 cal, 26g fat (10g mono, 7g poly, 7g sat), 59mg chol, 12g protein, 11g carb, 3g fiber, 670mg sodium