Lentil Salad with Mackerel
This hearty Lentil Salad with Mackerel is healthy, flavorful, and full of Omega-3s! A fantastic lunch option to add to your rotation.
Ingredients
- 1 tin of King Oscar Mediterranean Mackerel, drained
- 2 cups cooked lentils, or a 15 oz can of low sodium lentils, drained
- 1/2 cup grape tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup diced roasted red pepper (from the jar)
- 1/2 cup roughly chopped castelvetrano olives You can use any olives, but I do prefer Castelvetrano
- 6 oz jar of marinated artichoke hearts, drained and roughly chopped
- 1 TBSP drained capers
- 1 TBSP chopped fresh parsley
- 1 lemon, zested and juiced
- Sea salt and cracked black pepper
- Extra virgin olive oil
Instructions
- Transfer the cooked lentils and all of the chopped veggies into a large mixing bowl.
- Drain the mackerel and flake the fillets over the salad with a fork.
- Add the lemon zest to the mixing bowl, then squeeze fresh lemon juice over the ingredients.
- Add a tiny drizzle of extra virgin olive oil, sprinkle a bit of sea salt and a few grinds of cracked black pepper, to taste, and toss to evenly coat everything.
- Keeps in the refrigerator for three days!
