This salad is similar to a salad Niçoise but with a few substitutions. It tastes just as fresh but packs in more omega-3 fats due to the mackerel and free-range eggs. It requires minimal prep and any leftovers can be used to make a satiating lunch the following day.
Approximate nutrition per serving: 302kcal / 36.4g fat / 6.8g saturated fat / 15g total carbs / 9g fibre / 6g net carbs / 24.1g protein.
- 230g smoked boneless mackerel fillets. Alternatively, buy fresh fish and cook it at home.
- 1 head of broccoli, about 300g, cut into small florets
- 4 handfuls of kale, about 40g
- 1 avocado, finely sliced
- 2 eggs, I use Clarence Court
- 12 black olives
- 1 small red chilli, finely chopped (optional)
- Pinch of sea salt
- Zest of 1 lemon
- Lemon wedges, to serve
- 1 tablespoon extra virgin olive oil, to drizzle
- Soft-boil the eggs. I find that 5-6 minutes for medium-sized eggs allows the white to be thoroughly cooked whilst leaving the yolk slightly runny.
- Steam the broccoli and kale until tender, about 5 minutes, then set aside to cool.
- Flake the mackerel into small pieces.
- Once cooled, place the broccoli and kale into a salad bowl with all the other ingredients.
- Drizzle with extra virgin olive oil and serve with lemon wedges.