Mackerel with Avocado, Broccoli and Cashew Salad Delight

Enjoy a delightful recipe for Mackerel with Avocado, Broccoli, and Cashew Salad, bursting with flavors and textures.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Lunch

Cuisine: Healthy, Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Avocado Purée

2 whole Avocados Ensure they are ripe.
1 tbsp Lemon Juice.

Salad

2 fillets Mackerel Fillets Opt for skin-scored for crispy skin.
2 tbsp Extra Virgin Olive Oil For cooking and dressing.
200 g Purple Sprouting Broccoli Substitute with regular broccoli if needed.
2 tbsp Tahini Use almond butter as a substitute if desired.
1 tbsp Cider Vinegar Can replace with white wine vinegar.
1 tsp Salt
1 tsp Ground Black Pepper Essential for flavor.
50 g Cashew Nuts Toasted cashews preferred.

Equipment

Blender
Non-stick pan
Bowl

Method

Preparation Steps

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.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Serve chilled or at room temperature, and avoid leaving out for more than two hours for food safety.

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