I can rival any man when it comes to my love of hearty, lard filled winter food. But when the sun comes out, even I get entirely converted to the land of light and healthy salads. Bikini bodies aside, steak and kidney pie just doesn’t taste the same when your nostrils are filled with the heady scent of sun cream and pimms.
Inspired by a Gordon Ramsay recipe for a smoked chicken, avocado and mango salad in ‘Healthy Appetite’ I decided to swap in smoked mackerel (often easier to find in supermarkets, and great to get a hit of your omega-3) and have a play with a lighter dressing.
It’s filling enough to eat on its own for lunch, or you could use it to serve four as a starter.
2 fillets of smoked mackerel
½ mango peeled and finely sliced
1 avocado (only just ripe, not too soft), skin removed and flesh finely sliced
1 baby gem lettuce, leaves separated
Freshly ground salt and pepper
Juice of ½ a large lemon, plus optional extra to serve
2 tbsp. extra virgin olive oil, plus extra to serve
Flake the mackerel and combine with the mango and avocado slices.
Briefly combine the lemon juice, olive oil, season with salt and pepper and pour over the mackerel, mango and avocado.
Drop the lettuce leaves into a serving bowl and top with the dressed mackerel salad.
Drizzle with a little extra oil and a little extra lemon juice for those who like it a little sharper.