Smoked Mackerel Salad with Spinach, Avocado & Pumpkin Seeds
This salad was born out of necessity on a windy afternoon in Port Chalmers, New Zealand, back in 2018. I was staying in a small cottage overlooking the harbour, and the salty air carried the scent from a local smokehouse. I bought a beautiful piece of smoked mackerel but had little else. Instead of a sad meal, I discovered a principle: potent ingredients need simple, honest partners. The rich, oily fish found its perfect balance in the clean taste of spinach, the creamy avocado softened its smoky edge, and a sharp lemon dressing cut through it all. This isn't just a salad; it's a lesson in harmony, proving that a few well-chosen elements can create something deeply satisfying. It’s the meal I turn to when I need energy that feels both grounding and vibrant.
11Ingredients
- 400 g Smoked mackerel fillets, skin removed
- 150 g Fresh baby spinach
- 2 Ripe avocados, cubed
- 1 Small red onion, thinly sliced
- 4 tbsp Raw pumpkin seeds
- 2 tbsp Fresh dill, chopped
- 4 tbsp Extra virgin olive oil
- 1 Lemon, juiced
- 1 tsp Dijon mustard
- ½ tsp Sea salt
- ¼ tsp Freshly ground black pepper
Nutrition Facts
Instructions
Prepare the dressing. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until well emulsified. Set aside.
In a large salad bowl, add the baby spinach, thinly sliced red onion, and cubed avocado. Gently toss the avocado with a little of the lemon dressing to prevent it from browning.
Using your hands or two forks, gently flake the smoked mackerel fillets into bite-sized pieces, discarding any small bones you may find. Add the flaked mackerel to the salad bowl.
Pour the remaining dressing over the salad. Add the pumpkin seeds and chopped fresh dill.
Toss everything together gently, being careful not to mash the avocado or break up the fish too much. Serve immediately to enjoy the vibrant textures and flavors. Cocinar es cuidarte.
Chef's Tip
For an extra layer of flavor, toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until they start to pop. Let them cool completely before adding to the salad for maximum crunch.
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Smoked Mackerel Salad with Spinach, Avocado & Pumpkin Seeds
Ingredients
Salad
- 400 g Smoked mackerel fillets, skin removed
- 150 g Fresh baby spinach
- 2 Ripe avocados, cubed
- 1 Small red onion, thinly sliced
- 4 tbsp Raw pumpkin seeds
- 2 tbsp Fresh dill, chopped
Dressing
- 4 tbsp Extra virgin olive oil
- 1 Lemon, juiced
- 1 tsp Dijon mustard
- 0.5 tsp Sea salt
- 0.25 tsp Freshly ground black pepper
Instructions
- Prepare the dressing. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until well emulsified. Set aside.
- In a large salad bowl, add the baby spinach, thinly sliced red onion, and cubed avocado. Gently toss the avocado with a little of the lemon dressing to prevent it from browning.
- Using your hands or two forks, gently flake the smoked mackerel fillets into bite-sized pieces, discarding any small bones you may find. Add the flaked mackerel to the salad bowl.
- Pour the remaining dressing over the salad. Add the pumpkin seeds and chopped fresh dill.
- Toss everything together gently, being careful not to mash the avocado or break up the fish too much. Serve immediately to enjoy the vibrant textures and flavors. Cocinar es cuidarte.
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