Crunchy Mackerel Salad

Serves 1


A handful of lettuce leaves

5 Cherry tomatoes

1 small stick of celery, finely chopped

3 radishes, chopped

1/3 pepper (any colour), sliced

40g cucumber, sliced

1 spring onion, chopped

120g peppered mackerel

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

1/2 tsp seeds



Place the lettuce in a bowl. Add the celery, tomatoes, radishes, pepper, cucumber and spring onions. Gently tear the mackerel into large chunks. Add to the salad. Spoon the olive oil and balsamic vinegar over the salad. Sprinkle with the seeds. Store any leftovers in an airtight container and refrigerate for up to 24 hours.

Per serving: 503 calories, 11g carbohydrate, 27g protein, 39g fat