Recipes - Salads - Fish

Salad with mackerel, potatoes, tomato, asparagus and lettuce (*)

Portions for 1 serving:

1 cold mackerel

1 potato

1 tomato

4 green asparagus

A few lettuce leaves

1 tbsp olive oil

2 tsp mustard

1 tsp balsamic vinegar

1/8 tsp iodized salt

Nutriments table

This salad uses left-over mackerels, cooked in the oven or in a broth (see main course section).

Remove all fish bones and the dark part of the flesh.

Cut the asparagus in small parts and do not use the fibrous part. Cut the other vegetables and the lettuce in small pieces.

Prepare the mustard dressing in a small bowl and pour over the salad.

The asparagus can be replaced by and avocado.

You can also add black olives.