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This Lemon Mackerel and White Bean Salad on Toast is a protein powerhouse packed with fiber, flavor, and Omega-3 fatty acids. Make it your new go-to lunch.
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
The toast with the most!
When it comes to eating over the holidays, I don’t hold back; I allow myself to indulge. But now, after about two weeks of being a complete glutton, I’m more than ready to hop back onto the health train—and these fancy toasts topped with my Lemon Mackerel and White Bean Salad were exactly what I needed. They’re wholesome, full of protein, and extremely refreshing!
Mackerel + white beans pack a healthy punch.
I was so excited to bring mackerel and white beans together. In addition to being a protein powerhouse, this salad is packed with fiber and Omega-3 fatty acids. You’ll feel full faster, for longer, and when paired with a regular exercise routine and general healthy eating, white beans help promote healthy muscle mass. But this recipe is fantastic for anyone who simply wants to eat better. It’s the perfect brunch, lunch, or post-workout meal. And if you’re avoiding carbs, you can easily scoop this salad into lettuce cups or just eat it on its own. It’s seriously that good.
King Oscar’s Mackerel in Olive Oil and Lemon.
It might seem weird to refer to something like canned fish as a dream, but I’m going to say it: this canned fish is a dream. It’s loaded with flavor, it has the perfect hint of lemon, it’s high in Omega-3s, and its buttery texture offers melt-in-your-mouth goodness. And for those who shop with the planet in mind, King Oscar’s products are sustainable, which makes my heart oh-so-happy.
How to make Lemon Mackerel and White Bean Salad.
Aside from being healthy, this recipe is quick and convenient. I use canned cannellini beans, but if you’d prefer to soak dried beans overnight and use them, that’s totally fine.
Here’s what you’ll need:
- King Oscar’s Mackerel in Olive Oil with Lemon
- White beans (like cannellini or navy)
- Celery
- Carrot
- Scallions
- Mayonnaise
- Fresh-squeezed lemon juice
- Lemon zest
- Fresh dill
- Kosher salt
- Black pepper
Here’s what you’ll do:
- If using canned white beans, drain and rinse them, then place them into a large bowl. If you’re using dried white beans that have been soaked overnight, cook them as per the packages instructions and let them cool.
- Drain the mackerel, and add the mackerel to the bowl with the white beans followed by the celery, carrots, scallions, mayo, lemon zest, lemon juice, dill, and salt; add cracked black pepper to taste.
- With a fork, mix the ingredients well, roughly smashing the white beans and flaking the mackerel in the process.
- Once fully mixed, spoon the mixture onto toast, into a wrap, or into a lettuce cup.
- Optional: Top with thinly sliced radishes, cucumbers, fresh dill, and fresh chives. Serve with fresh lemon wedges.
Recipe tips:
- I like to replace things like mayo and sour cream with plain Greek yogurt when I can, but sometimes it just doesn’t offer the same flavor. This recipe is one of those instances. It’s just one tablespoon of mayo for an entire batch, so I see this as reasonable. If you’d prefer to keep things super light, go for the Greek yogurt.
- If you can’t find King Oscar’s Mackerel in Olive Oil with Lemon, their mackerel in olive oil will do just fine in this recipe.
- Be sure to use fresh-squeezed lemon juice, not bottled. It makes a huge difference.
Lemon Mackerel and White Bean Salad on Toast
Ingredients
- 1 can King Oscar Mackerel in Olive Oil with Lemon, drained, You can substitute King Oscar's Mackerel in Olive Oil
- 1 15 oz can of white beans, drained and rinsed, Cannellini or navy beans will work
- 1 carrot, shredded (about 1/2 cup)
- 1 rib of celery, finely chopped (about 1/3 cup)
- 2 scallions, thinly sliced (about 1/3 cup)
- 1 TBSP mayonnaise
- zest of one lemon
- 1/2 lemon, juiced
- 2 TBSP chopped fresh dill, more for garnish
- 1/4 tsp kosher salt
- Cracked black pepper, to taste
For serving:
- Toast, You could also place this salad into a wrap or lettuce cups.
- Radishes, thinly sliced
- Cucumbers, thinly sliced
- Chopped fresh dill and chives
- Lemon wedges (optional)
Instructions
- If using canned white beans, drain and rinse them, then place them into a large bowl. If you're using dried white beans that have been soaked overnight, cook them as per the packages instructions and let them cool.
- Drain the mackerel, and add the mackerel to the bowl with the white beans followed by the celery, carrots, scallions, mayo, lemon zest, lemon juice, dill, and salt; add cracked black pepper to taste.
- With a fork, mix the ingredients well, roughly smashing the white beans and flaking the mackerel in the process.
- Once fully mixed, spoon the mixture onto toast, into a wrap, or into a lettuce cup.
- Optional: Top with thinly sliced radishes, cucumbers, fresh dill, and fresh chives. Serve with fresh lemon wedges.
Notes
- I like to replace things like mayo and sour cream with plain Greek yogurt when I can, but sometimes it just doesn't offer the same flavor. This recipe is one of those instances. It's just one tablespoon of mayo for an entire batch, so I see this as reasonable. If you'd prefer to keep things super light, go for the Greek yogurt.
- If you can't find King Oscar's Mackerel in Olive Oil with Lemon, their mackerel in olive oil will do just fine in this recipe.
- Be sure to use fresh-squeezed lemon juice, not bottled. It makes a huge difference.
