Citrus Avocado and Mackerel Salad
This tangy and refreshing Citrus Avocado and Mackerel Salad acts as both a summer starter or a healthy filling lunch.
Servings: 2 servings
Equipment
- Cutting board
- Mandolin (optional)
- sharp knife
- Citrus juicer
- Mixing bowls
- Spoon, to mix
- Fork, to break off pieces of fillet
Ingredients
- 1 can of King Oscar Skinless & Boneless Mackerel in Olive Oil and Lemon *See notes for substitutions.
- 1 avocado, cut into cubes
- 2 limes
- 1/4 cup very thinly sliced red onion Preferably sliced with a mandolin
- 1/4 cup corn kernels
- 1/4 cup very thinly sliced cucumber Preferably sliced with a mandolin
- 1 TBSP sliced scallions
- Kosher salt and cracked black pepper, to taste
Instructions
- Place the sliced onions into a bowl and squeeze fresh lime juice over them. Make sure all of the onions are covered with the lime juice. Let them sit for about 20 minutes.
- Once the onions have been quick pickled, place them into another bowl along with the avocado, cucumber, scallions, and corn. Season lightly with salt and pepper, drizzle about half of a teaspoon of the oil from the mackerel can over everything, and gently toss to coat.
- Transfer the salad to two serving plates (or one, if you're eating this as a meal yourself).
- With a fork, carefully break off big pieces of the mackerel fillet and place them onto the salads.
- Add a few more cracks of black pepper, and serve.
Notes
*Serves two people as a starter or one person as a lunch.
*If you can't find King Oscar's lemon mackerel, you can use their mackerel in olive oil!
Nutrition
Calories: 250kcal
