Smoked Mackerel, Beetroot & Broccoli Salad
There is so much I love about this extremely healthy and nutritious salad. For a start, it is ready in 20 minutes. It also contains some of the healthiest foods that I enjoy to eat and packs a whole lot of flavour. As a bonus, it creates minimal washing up and you can feel the health benefits as soon as you start eating. It is simply a guilt free meal that leaves you feeling satisfied, happy, nourished and content all in one. Any leftovers are great for lunch the next day.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 125 g quinoa
- 250 ml boiling water
- 1 small head of broccoli
- 200 g cooked beetroot approx.
- 1 avocado
- 1 pack smoked mackerel approx 200g
- 1 tbsp capers optional
- 100 ml natural yogurt
- 2 tbsp horseradish sauce
- 1 tbsp lemon juice
- salt and pepper
Ingredients
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Instructions
- Weigh out the quinoa in to a large lidded saucepan. Pour over the boiling water and cover. Leave over a medium-low heat to gently simmer for 15 minutes.
- Cut the broccoli in to small florets and add them to the pan of quinoa with 5 minutes left to cook.
- Remove the skin from the smoked mackerel. It should be really easy to just peel off. Flake the flesh in to bite size pieces, checking for bones as you go.
- Cut the beetroot in to small chunks.
- Peel, stone and dice the avocado in to bite sized pieces.
- Mix the yogurt, lemon juice and horseradish together in a small bowl.
- Once the quinoa and broccoli are cooked, remove from the heat, add all the other ingredients to the pan and stir well.
- Pour in the yogurt dressing and mix.
- Divide between 2 bowls and enjoy.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.