Mackerel and avocado salad

When the heat makes you feel like not cooking, when you want a quick salad to take with you to the gym or to work, when you’re dieting and want to fill up on magnesium and omega 3 to brighten your skin naturally, this is the recipe you’ll love and that you’ll be recommending to everyone.

You only need a few ingredients, and you can vary it by using whatever greens and legumes you prefer.


  • 1 package of mackerel fillets au naturel or in olive oil
  • 6 tablespoons LIMMI lemon juice
  • I avocado
  • 4 tomatoes
  • 300g precooked red kidney beans (or if you prefer, you can use chickpeas)
  • 10 chive blades
  • 4 tablespoons of extra virgin olive oil to taste
  • Salt to taste
  • Walnuts to taste


In a small bowl, mix lemon juice with chopped chives, olive oil and salt.
Peel and slice tomatoes into wedges, add chopped avocado and pre-cooked, drained and rinsed beans. Add the mackerel fillets, separating and splitting them with a fork.

Finish your salad with the chive and lemon juice dressing and, if you’d like, make it even tastier with crushed walnuts. For an even richer version, you can add a few chunks of feta.