Normally, I prefer a warm meal for lunch but this salad is so filling and flavourful! Maybe it’s more of a Spring salad but I honestly don’t care about what meal fits better in what season. Eat whatever feels good for your mood and I had this salad two days in a row – that says a lot right. Hope you enjoy it as well!
>>In the mood for more salads while working from home? Then do make this Pearl Couscous w/ Beet Salad (Vegan)! It’s creamy, packed with loads of textures and a great sauce to drizzle over it.
Mackerel Salad w/ Avocado & Cottage Cheese
Ingredients
- smoked mackerel (1 piece, seasoned with olive and fresh cracked black pepper) 1 piece, seasoned with olive and fresh cracked black pepper
- ½ an avocado
- 3 tbsp cottage cheese seasoned with garlic and onion powder and salt & pepper
- 1 tbsp lemon juice
- ½ cucumber cut into small pieces or half moons
- ¼ red onion finely sliced
- 1 tbsp olive oil
- a good handful of lettuce leaves
- chives/parsley (finely chopped, optional) finely chopped, optional
- black sesame seeds (optional) optional
- salt & pepper
Instructions
- Cut your cucumber into small pieces finely slice your red onion. Place them in a bowl together with lettuce leaves and season with 1 tbsp of olive oil and salt & pepper.
- In another bowl add 3 tbsp of cottage cheese and season with lemon juicec garlic and onion powder and salt & pepper to taste. Put the cottage cheese in the one half of the avocado and set this aside.
- Then add the cucumber, red onion and lettuce leaves on a plate. Place the mackerel on top and put the stuffed avocado on the side.
- Finish the salad with some fresh herbs. I used chives but parsley would work as well and some black sesame seeds.TIP:- Add fresh sugar snaps or spinach leaves to this salad.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.