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.
Step 1 of 7: Wash the lettuce and fennel.
Step 2 of 7: Cut the lettuce and fennel into thin slices.
Step 3 of 7: Wash the pink grapes and cut them in half if desired.
Step 4 of 7: Drain the oil-packed mackerel fillets well.
Step 5 of 7: Combine all the ingredients in a bowl (lettuce, fennel, grapes, mackerel fillets, walnuts, and olives).
Step 6 of 7: Season with extra virgin olive oil, apple cider vinegar, and balsamic vinegar.
Step 7 of 7: Serve by adding pepper and oregano to taste.
| Average values | Per serving460 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,933 kJ462 kcal | 420 kJ100 kcal |
| Fat | 26.4 g | 5.74 g |
| of which saturated fatty acids | 4.92 g | 1.07 g |
| Carbohydrates | 14.03 g | 3.05 g |
| of which sugars | 11.82 g | 2.57 g |
| Fibre | 5.2 g | 1.13 g |
| Protein | 41.35 g | 8.99 g |
| Salt | 0.51 g | 0.11 g |
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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