Now that Spring is here I’m loving eating salads again for lunch, and this is my current favourite. It’s so tasty, filling, and very satisfying. Here’s how you make it:
In a large bowl put a generous handful of mixed salad leaves and baby leaf spinach, drizzle with extra virgin olive oil and freshly squeezed lemon juice. Top the leaves with chopped tomato, cucumber, raw mushroom, avocado, roasted sweet potato chunks and a sprinkling of mixed seeds.
In a small bowl mix together one tin of mackerel (which has been living in spring water), with a tablespoon of home made mayo. Put your mackerel mix on the top of your salad and enjoy!