As the days grow longer and the sun warms my kitchen, there’s nothing quite like preparing a dish that bursts with fresh flavors and vibrant colors. That’s how I stumbled upon this delightful recipe for Mackerel with Avocado, Broccoli, and Cashew Salad. With the rich, buttery taste of pan-seared mackerel balanced perfectly by a silky-smooth avocado purée and a crunchy, tangy broccoli salad, it’s a feast for both the eyes and the palate.
This dish comes together in just 30 minutes, making it an ideal choice for busy weeknights when I want something nutritious yet satisfying. The magic lies in its simplicity—each ingredient enhances the others, creating a symphony of textures and tastes that feel indulgent while being incredibly healthy and gluten-free. Paired with the nutty twist of tahini and the satisfying crunch of cashews, this meal is sure to impress anyone at your table. Join me in bringing this mouthwatering, quick-prep delight to your home!
Why is Mackerel with Avocado So Appealing?
Quick and Easy: This recipe requires just 30 minutes from start to finish, making it perfect for busy weeknights.
Nutritious Goodness: Packed with omega-3 fatty acids and healthy fats, it’s a heart-healthy option that doesn’t compromise on flavor.
Bold Flavor Profiles: The amazing contrast between buttery mackerel and the vibrant crunch of broccoli creates a delightful taste experience.
Simplified Cooking: The straightforward steps and minimal equipment needed mean less time in the kitchen and more time enjoying your meal.
Versatile Dish: Easily adaptable, feel free to swap mackerel for your favorite fish or add other seasonal veggies for a unique twist.
Crowd-Pleasing: This dish is visually stunning and sure to impress family or guests, bringing gourmet flair to your dining table with ease!
Mackerel with Avocado Ingredients
For the Avocado Purée
• Avocados – Provides a creamy texture; make sure they’re ripe for the best flavor.
• Lemon – Adds acidity to elevate the taste; fresh juice works wonders here.
For the Salad
• Mackerel Fillets – The star protein of the dish; opt for skin-scored fillets for a crispy skin finish.
• Extra Virgin Olive Oil – Used for cooking and dressing, enhancing the overall flavor profile.
• Purple Sprouting Broccoli – Brings vibrant color and texture; feel free to substitute with regular broccoli if needed.
• Tahini – A nutty dressing ingredient for the salad; almond butter can serve as a substitute if desired.
• Cider Vinegar – Provides a tangy note to the dressing; can replace with white wine vinegar if unavailable.
• Salt & Ground Black Pepper – Essential for bringing out the flavors of all ingredients.
• Cashew Nuts – Crunchy texture that adds satisfying richness; toasted cashews are particularly delicious but almonds work too!
This ingredient lineup is the true heart of your Mackerel with Avocado, Broccoli, and Cashew Salad, setting the stage for a memorable, healthful meal that’s both quick and delightful!
How to Make Mackerel with Avocado, Broccoli, and Cashew Salad
-
Make Avocado Purée: Blend the halved avocados with fresh lemon juice, and season with salt until you achieve a smooth consistency; set aside to let the flavors meld beautifully.
-
Cook Mackerel: Heat a splash of extra virgin olive oil in a non-stick pan over medium heat. Season the mackerel fillets with salt, and place them skin-side down for 3-4 minutes until golden brown. Flip and cook for another 2 minutes, ensuring they are just cooked through; keep warm on a plate.
-
Prepare Broccoli Salad: Bring salted water to a boil, and add the purple sprouting broccoli. Blanch for about 2 minutes until al dente, then quickly strain. In a bowl, mix tahini, olive oil, cider vinegar, and a splash of water; toss the broccoli with this creamy dressing and the crunchy cashews.
-
Serve: On a plate, beautifully arrange the crispy-skinned mackerel alongside the vibrant broccoli salad and a generous dollop of the avocado purée; add a sprinkle of ground black pepper for that finishing touch.
Optional: Drizzle with additional lemon juice for a zesty lift!
Exact quantities are listed in the recipe card below.
What to Serve with Mackerel with Avocado, Broccoli, and Cashew Salad?
A colorful plate deserves equally delightful companions to complete the meal experience.
- Crispy Quinoa Cakes: These add a nutty crunch that beautifully contrasts with the silky avocado and tender mackerel.
- Lemon Herb Couscous: Light and zesty, this fluffy side brightens up the plate while soaking up the flavors of the salad.
- Roasted Sweet Potatoes: Their natural sweetness and creamy texture perfectly balance the savory elements of this dish.
- Arugula Salad with Cherry Tomatoes: The peppery greens and juicy tomatoes provide freshness, making every bite vibrant and refreshing.
- Chilled White Wine: A crisp Sauvignon Blanc pairs wonderfully, enhancing the meal’s flavors and providing a lovely summer vibe.
- Fruit Sorbet: A light, fruity dessert rounds off the meal, cleansing the palate with its refreshing sweetness and cool texture.
Each of these pairings is designed to elevate your evening, blending seamlessly with the fantastic mackerel with avocado, broccoli, and cashew salad.
Make Ahead Options
These delicious Mackerel with Avocado, Broccoli, and Cashew Salad components are perfect for meal prep enthusiasts! You can prepare the avocado purée up to 24 hours in advance—just blend the avocados with lemon juice and store them in an airtight container in the refrigerator to prevent browning. The broccoli salad can also be assembled a day ahead; simply blanch the broccoli, toss it with the tahini dressing, and refrigerate until you’re ready to serve. To finish, cook the mackerel right before serving for that crispy skin, and plate everything together for a refreshing meal that feels just as vibrant as when it was first made!
Expert Tips for Mackerel with Avocado
- Choose Capable Fish: Look for fresh mackerel fillets that feel firm and have a bright color; this ensures you’re getting the best flavor for your salad.
- Perfect Ripeness: Ensure your avocados are perfectly ripe for the creamiest purée; they’ll be just slightly soft to the touch without any dark spots.
- Mind the Timing: Don’t overcook the mackerel; keeping a close eye while it’s on the heat will preserve that delicious crispy skin.
- Brilliant Broccoli: Blanch the purple sprouting broccoli just until vibrant and tender-crisp; overcooking can lead to a dull color and mushy texture.
- Toss Expectation: When mixing the dressing with the salad, make sure not to break the broccoli too much to keep that desirable crunch in your mackerel with avocado, broccoli, and cashew salad.
How to Store and Freeze Mackerel with Avocado, Broccoli, and Cashew Salad
Fridge: Store leftovers in an airtight container for up to 2 days to maintain freshness and flavor.
Freezer: Not recommended for freezing, as the texture of mackerel and avocado may degrade.
Reheating: If reheating, do so gently in a pan over low heat to prevent overcooking the fish. Enjoy your mackerel with avocado, broccoli, and cashew salad as fresh as possible!
Room Temperature: Best served chilled or at room temperature; avoid leaving it out for more than two hours for food safety.
Mackerel with Avocado Variations
Feel free to get creative as you explore these delightful twists on the classic recipe!
-
Salmon Swap: Replace mackerel with salmon for a richer, buttery taste that pairs beautifully with avocado.
-
Crispy Skin: For added crunch, cook the mackerel in a cornmeal or panko crust before searing.
-
Spicy Kick: Incorporate a pinch of smoked paprika or cayenne pepper into the avocado purée for a subtle heat that excites the palate.
-
Nut-Free Option: Skip the cashews and use sunflower seeds for a fantastic crunch while keeping it nut-free.
-
Vegan Delight: Substitute mackerel with marinated tofu or chickpeas for a plant-based protein that complements the flavors well.
-
Seasonal Greens: Toss in some steamed asparagus or green beans instead of broccoli for a fresh seasonal touch, bringing vibrant colors to your plate.
-
Herb Infusion: Add fresh herbs such as dill or cilantro to the tahini dressing for a fragrant burst of flavor that elevates the entire dish.
-
Fruit Twist: Introduce some diced mango or grapefruit segments into the salad for a sweet and tangy dimension that pairs nicely with the creaminess of avocado.
Customize your mackerel with avocado, broccoli, and cashew salad with these ideas, and watch your loved ones’ faces light up with joy!
Mackerel with Avocado, Broccoli, and Cashew Salad Recipe FAQs
How do I choose ripe avocados?
Choose avocados that are slightly soft to the touch, without any dark spots all over. If they yield gently when you press them, they’re ripe and perfect for creating a silky purée. If they’re too firm, leave them at room temperature for a couple of days to ripen.
How should I store leftovers?
Leftovers of your mackerel with avocado, broccoli, and cashew salad can be stored in an airtight container in the refrigerator for up to 2 days. This will keep them fresh, though the texture of the broccoli may soften over time.
Can I freeze this dish?
Freezing is not recommended for this recipe, as both mackerel and avocado can lose their appealing textures when thawed. If you’re looking to prepare in advance, it’s best to cook the components separately and assemble fresh when ready to serve.
What should I do if the mackerel is overcooked?
If your mackerel turns out overcooked, it can lead to a dry texture. To remedy this, try serving it with extra avocado purée to add moisture. Additionally, make sure to keep a close watch on cooking times (3-4 minutes skin-side down, then 2 minutes on the other side) to achieve that perfect, flaky fish.
Are there any dietary considerations I should keep in mind?
Yes, be mindful of allergies! This recipe contains fish and nuts, specifically cashews. For a nut-free version, consider using sunflower seeds for crunch, and if you’re avoiding fish, replacing mackerel with chicken or tofu can provide a suitable alternative that maintains a satisfying protein component.
How can I enhance the flavors of the salad?
Absolutely! Consider adding a sprinkle of chili flakes to the broccoli salad for a spicy kick. Fresh herbs like cilantro or parsley can also elevate the flavor profile while remaining fresh and vibrant. Enjoy experimenting with this mackerel with avocado, broccoli, and cashew salad!
Mackerel with Avocado, Broccoli and Cashew Salad Delight
Ingredients
Equipment
Method
- Blend the halved avocados with fresh lemon juice, and season with salt until smooth; set aside.
- Heat olive oil in a non-stick pan over medium heat. Season mackerel fillets with salt, place skin-side down for 3-4 minutes until golden, then flip and cook another 2 minutes. Keep warm.
- Boil salted water, add broccoli, blanch for 2 minutes, strain. Mix tahini, olive oil, cider vinegar, and water; toss broccoli with dressing and cashews.
- Arrange mackerel alongside broccoli salad and a dollop of avocado purée; sprinkle with ground black pepper.