Mackerel Salad (Caribbean Style)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 smoked mackerel fillets
- 1 large sweet potato (chopped)
- ½ cho cho (christophine) (chopped)
- 1 large head of iceberg lettuce (chopped)
- 2 avocado (pear) (chopped)
- ½ cucumber (chopped)
- ½ onion (thinly sliced and sauteed)
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar ((54g))
- 1 tbsp agave nectar ((32g) maple syrup works too)
- 2-3 tsp hot sauce ((8g))
- 1 tsp thyme ((2g) fresh or dried)
- ¼ tsp garlic granules ((0.5g))
- ¼ tsp black pepper ((0.5g))
- ¼ tsp pink salt ((1.5g))
Method
- Arrange the lettuce, avocado (pear), cucumber and onion in 4 separate bowls and set aside.
- Meanwhile, cook the sweet potatoes by either boiling them or steaming on medium heat in a medium sized saucepan until fork tender (should take about 10-15 minutes).
- Drain the water off the potatoes and cho cho and allow to cool.
- Once cooled arrange the potatoes, cho cho and flaked mackerel onto the salad bed.
- Prepare the dressing by combining and whisking the extra virgin olive oil, agave nectar, balsamic vinegar, hot sauce, thyme, garlic granules, black pepper and pink salt in a small bowl.
- Drizzle the dressing all over each salad bowl and serve accordingly.