Strong, vibrant flavours make this easy mackerel salad one you'll want to try again and again, and the vegetable crisps are a clever touch.
Serves 2
Ready in 10 minutes
1. Whisk the olive oil and lemon juice, season and set aside.
2. Cook the green beans in boiling salted water for 2-3 minutes, until just tender, then refresh under cold water, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
3. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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