A rich and tasty salad with mackerel fillets, pink grapes, fennel, walnuts, and olives. A light, gluten-free, cheese-free recipe, ideal for lunch or dinner and also perfect for packed lunches.
Wash the lettuce and fennel.
Cut the lettuce and fennel into thin slices.
Wash the pink grapes and cut them in half if desired.
Drain the oil-packed mackerel fillets well.
Combine all the ingredients in a bowl (lettuce, fennel, grapes, mackerel fillets, walnuts, and olives).
Season with extra virgin olive oil, apple cider vinegar, and balsamic vinegar.
Serve by adding pepper and oregano to taste.
Bowl
Knife
Cutting board
Colander
It becomes a complete meal if served with wholemeal bread or grains such as rice, spelt, or quinoa.
Italia, Puglia
| Energy (kcal) | 100.41 |
| Carbohydrates (g) | 3.07 |
| of which sugars (g) | 2.58 |
| Fat (g) | 5.74 |
| of which saturates (g) | 1.06 |
| Protein (g) | 8.98 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.11 |
