Wild Mackerel Salad with Creamy Kefir Herb Dressing
This bight and colorful salad is packed with protein and healthy fats to keep the winter blues away
Calories: 486kcal
Ingredients
Dressing (makes about 1 ¼ cups - use any extra as a fresh vegetable dip)
- 3 tablespoons fresh lemon juice
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 1 medium avocado pitted and scooped from skin
- ¾ cup plain, nonfat kefir
- 1 tablespoon each fresh tarragon, basil, chives, parsley
- ¼ cup water (or as needed to thin)
- ⅛ teaspoon fresh ground pepper
- ¼ teaspoon sea salt (or to taste)
Salad (makes 2 dinner-size servings)
- 3 cups mixed baby greens
- 1 small golden beet peeled, sliced thin
- 4 medium radishes sliced thin
- 2 medium rainbow (or regular) carrots peeled and sliced into thin rounds
- ½ cup cooked red lentils
- 1 hard-boiled egg peeled and sliced
- 2 tablespoons salted, roasted sunflower seeds
- 1 4.4 oz package Wild Planet wild mackerel drained
Instructions
For the Dressing
- Combine all of the dressing ingredients in a blender and blend until smooth and creamy. Taste and adjust any herbs or salt and pepper.
- Pour the dressing into a jar or lidded container and store it in the refrigerator for up to 4 days.
For the Salad
- Combine the greens, beet, radish and carrot slices in a mixing bowl and toss to combine. Toss with about ¼ to ½ cup of the dressing (as desired).
- Sprinkle with the lentils and egg slices.
- Portion the salad on to 2 plates. Sprinkle the sunflower seeds and top each salad with half of the wild mackerel. Serve immediately.
- If making this ahead of time, combine all of the salad ingredients but hold the dressing until just before serving.
Nutrition
Calories: 486kcal | Carbohydrates: 53g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 192mg | Sodium: 577mg | Potassium: 1629mg | Fiber: 16g | Sugar: 17g | Vitamin A: 22955IU | Vitamin C: 67.9mg | Calcium: 197mg | Iron: 6.4mg