Step-by-step recipe with a photo of green salad with mackerel at home. Delicious and healthy dish. Calorie content and cooking technology. Video recipe.
A very light, quick and delicious spring lunch or dinner for those who like to pamper themselves - a green salad with canned mackerel. A slightly unusual salad combines the taste of the aroma of vegetables and the cut of mackerel. Fish salads are made from a wide variety of fish. This option uses canned mackerel. While you can use cold or hot smoked mackerel for your dish, it will add interesting flavors to your dish.
Healthy spinach is used as a greenery. It is simply not replaceable for salads, slightly sour and juicy. In addition, other fresh vegetables can be added to the dish: bell peppers, tomatoes, any greens … The dressing is very simple, but you can improve the taste of the dish and make it with a "twist". It will be very tasty to season the salad with natural homemade yogurt with grain mustard.
When serving an appetizer, supplement it with a slice of rye bread, or sprinkle with croutons. They add not only flavor, but also a delicious crunchy texture. A cold salad goes well with an aperitif or a glass of good white wine. This is a simple and very interesting recipe that you should pay attention to!
See also how to make a green salad with shrimp, red fish, and crab sticks.
- Caloric content per 100 g - 185 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- White cabbage - 200 g
- Spinach - small bunch
- Salt - pinch or to taste
- Cucumbers - 1 pc.
- Canned mackerel in oil - 1 can (240 g)
- Radish - 4-5 pcs.
- Vegetable oil - for dressing
Step-by-step preparation of green salad with canned mackerel, recipe with photo:
1. Cut off the spinach leaves from the stems and wash well under running cold water, rinsing off all sand and dust. Dry the leaves with a paper napkin and cut them into small or middle pieces.
2. Wash the cucumbers, dry with a towel, cut off the ends on both sides and cut into thin quarter rings.
3. Wash the radishes, dry them, cut off the stem and cut into the same size as the cucumbers. The method of cutting cucumbers and radishes can be any: strips, bars, cubes …
4. Wash the cabbage, dry it with a paper towel and chop it into thin strips.
5. Remove the mackerel from the tin and cut into pieces. Combine all products in a deep large container.
6. Season food with salt and vegetable oil. Mix the green salad with the canned mackerel well. The dish will taste much better when it is steeped in the refrigerator. Therefore, if you have time, send it to cool in the refrigerator for 15 minutes.
See also the video recipe on how to make smoked mackerel salad roll.
