Smoked mackerel, avocado and sweetcorn salad
0 minutes
0 minutes
3/4 for lunch or a side dish
  • Packet of smoked mackerel - about 3 fillets, skin removed and torn into chunks
  • 4 or 5 spring onions, sliced into about 1cm pieces
  • 1 avocado, diced
  • 1 small tin of sweetcorn, drained
  • Handful fresh coriander, roughly chopped
  • 1 tablespoon of good quality full fat mayonnaise
  • Juice half a lime
  • salt and pepper
  • Pinch of cajun seasoning or similar on top to serve (paprika or round cumin perhaps)
  • 1 head of little gem, leaves in tact, to serve

Prep all your ingredients: drain sweetcorn, skin and tear mackerel, scoop outavocado and dice, chop coriander, slice spring onions. Mix, gently, in a large bowl with mayo and lime juice, season, and serve in a pretty bowl lined with lettuce leaves. Sprinkle spices on top. Serve with bread and butter for carb lovers or simply as is, using lettuce leaves to scoop up the salad for a gluten free lunch.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.