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Overhead closeup of plate full of avocado and mackerel salad.

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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.


  • 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


  • Cutting board
  • Mandolin (optional)
  • sharp knife
  • Citrus juicer
  • Mixing bowls
  • Spoon, to mix
  • Fork, to break off pieces of fillet


  • 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.


*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!