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This tangy and refreshing Citrus Avocado and Mackerel Salad acts as both a summer starter or a healthy filling lunch.
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
Appetizer? All-out meal? How about both.
Tangy quick-pickled onions, sweet corn, creamy avocado, cool cucumbers, and buttery lemon mackerel. This dish is FRESH—not to mention absolutely effortless. Once you’ve given the red onions a quick bath in some zippy lime juice, it’s just a matter of tossing everything into a bowl and digging right in. And yet, it looks so pretty once plated! Woo your loved ones with this as a starter for a nice summer dinner, or enjoy this nourishing avocado and mackerel salad as a complete meal on its own. (It truly is the perfect lunch.)
Why King Oscar’s mackerel is the way to go.
Not all canned mackerel is created equal. King Oscar’s high-quality fillets are wild-caught in the icy waters of the Northeast Atlantic Ocean between Norway and the Faroe Islands. Because this “scomber scrombus” mackerel is a smaller species, it’s lower on the food chain. So it’s sustainable! It also offers a milder flavor and more enjoyable texture. Seriously—these beauties are melt-in-your-mouth buttery goodness. Another thing I love about King Oscar’s mackerel is that it’s packed in pure olive oil, which you can also make use of. (Like in this recipe!) Nothing goes to waste.
Just a handful of simple ingredients is required here.
If you can’t find King Oscar’s Skinless and Boneless Mackerel Fillets with Lemon at your local grocery, they’re conveniently available on Amazon. You could also easily substitute the lemon variety with the fillets in olive oil.
Here’s what you’ll need to make this delicious salad:
- King Oscar’s Skinless and Boneless Mackerel Fillets with Lemon
- Avocado
- Red onion
- Limes
- Corn
- Cucumber
- Scallions
- Kosher salt
- Cracked black pepper
Finally, how to throw a Citrus Avocado and Mackerel Salad together.
- Slice the red onion as thin as possible and place them into a bowl. (Using a mandolin is best since you can get paper-thin slices.)
- Squeeze fresh lime juice over the onions. Make sure all of the onions are covered with lime juice. Let them sit for about 20 minutes.
- Once the onions have been quick pickled, place them into another bowl along with the avocado, cucumber, scallions, and corn. Season lightly with salt and pepper, drizzle about half of a teaspoon of the oil from the mackerel can over everything, and gently toss to coat.
- Transfer the salad to two serving plates (or one, if you’re eating this as a meal yourself).
- With a fork, carefully break off big pieces of the mackerel fillet and place them onto the salads.
- Add a few more cracks of black pepper, and serve.
Equipment you’ll need.
- Cutting board
- Mandolin (optional)
- Sharp knife
- Citrus juicer
- Mixing bowls
- Spoon, to mix
- Fork, to break off pieces of fillet
Other crave-worthy mackerel recipes:
- Spicy Baked Quesadillas with Jalapeño Mackerel
- Creamy Greek Pasta with Mackerel
- Sesame Ginger Rice Bowl with Mackerel
- Lemon Mackerel Caesar Wraps
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Citrus Avocado and Mackerel Salad
Equipment
- Cutting board
- Mandolin (optional)
- sharp knife
- Citrus juicer
- Mixing bowls
- Spoon, to mix
- Fork, to break off pieces of fillet
Ingredients
- 1 can of King Oscar Skinless & Boneless Mackerel in Olive Oil and Lemon, *See notes for substitutions.
- 1 avocado, cut into cubes
- 2 limes
- 1/4 cup very thinly sliced red onion, Preferably sliced with a mandolin
- 1/4 cup corn kernels
- 1/4 cup very thinly sliced cucumber, Preferably sliced with a mandolin
- 1 TBSP sliced scallions
- Kosher salt and cracked black pepper, to taste
Instructions
- Place the sliced onions into a bowl and squeeze fresh lime juice over them. Make sure all of the onions are covered with the lime juice. Let them sit for about 20 minutes.
- Once the onions have been quick pickled, place them into another bowl along with the avocado, cucumber, scallions, and corn. Season lightly with salt and pepper, drizzle about half of a teaspoon of the oil from the mackerel can over everything, and gently toss to coat.
- Transfer the salad to two serving plates (or one, if you're eating this as a meal yourself).
- With a fork, carefully break off big pieces of the mackerel fillet and place them onto the salads.
- Add a few more cracks of black pepper, and serve.
Notes
Nutrition
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