Smoked Mackerel Summer Salad
By OcadoLife
Published on 17 January 2022
Green is the colour of true love’s salad. The rich salty flavour of the mackerel balances well with the mildness of the courgette and soft nuttiness of the chickpeas. This smoked mackerel summer salad is so simple to prepare. Most of the work goes into slicing, peeling or spiralising the vegetables. The Greek yoghurt dressing is also easy to make and complements the veggies wonderfully. Serve as a light lunch on a summer’s day or as part of a spread at any time of the year if you're missing the sun.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 4 smoked mackerel fillets, flaked into large pieces
- 4 courgettes, peeled into ribbons or spiralised
- 800 g of tinned chickpeas, drained and rinsed
- 150 g of radishes, finely sliced
- 30 g of fresh mint, leaves finely chopped
- 25 g of fresh chives, finely chopped, 10g for salad + 15g for the dressing
- 4 tbsp of greek yoghurt, for the dressing
- 1 lime
- 2 tablespoons of extra virgin olive oil, for the dressing
Method
Step 1
Start by pulsing all the dressing ingredients together in a blender and seasoning to taste.Step 2
Combine all the salad ingredients in a large bowl and gently mix with half the dressing.Step 3
Plate up and drizzle the remaining dressing over the top.