A rich and appetizing salad with mackerel fillets, pink grapes, fennel, walnuts, and olives. A light recipe, gluten-free and cheese-free, ideal for lunch or dinner and perfect for a lunchbox.
Wash the salad and fennel.
Slice the salad and fennel thinly.
Wash the pink grapes and cut them in half if desired.
Drain well the mackerel fillets in oil.
Combine all the ingredients in a bowl (salad, fennel, grapes, mackerel fillets, walnuts, and olives).
Dress with extra virgin olive oil, apple cider vinegar, and balsamic vinegar.
Serve adding pepper and oregano to taste.
Bowl
Knife
Cutting Board
Colander
It becomes a complete dish if served with whole grain bread or cereals like rice, spelt, or quinoa.
Italy, Puglia
| Energy (kcal) | 99.42 |
| Carbohydrates (g) | 3.22 |
| of which Sugars (g) | 3.22 |
| Fat (g) | 5.89 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 7.9 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.08 |
