A quick and easy salad consisting of smoked flaked mackerel, sweet potato, cho cho (christophine), onions, pear (avocado) served on a bed of lettuce with an optional spicy vinaigrette dressing.
1tablespoonagave nectar(32g) maple syrup works too
2-3tsp hot sauce(8g)
1teaspoonthyme(2g) fresh or dried
¼teaspoongarlic granules(0.5g)
¼teaspoonblack pepper(0.5g)
¼teaspoonpink salt(1.5g)
Instructions
Arrange the lettuce, avocado (pear), cucumber and onion in 4 separate bowls and set aside.
Meanwhile, cook the sweet potatoes by either boiling them or steaming on medium heat in a medium sized saucepan until fork tender (should take about 10-15 minutes).
Drain the water off the potatoes and cho cho and allow to cool.
Once cooled arrange the potatoes, cho cho and flaked mackerel onto the salad bed.
Prepare the dressing by combining and whisking the extra virgin olive oil, agave nectar, balsamic vinegar, hot sauce, thyme, garlic granules, black pepper and pink salt in a small bowl.
Drizzle the dressing all over each salad bowl and serve accordingly.
Notes
Keep the salad refrigerated if you don't plan on eating it straight away.
You can bring this salad on the go with you by storing it in a Mason jar.
If you can't get hold of cho cho/christophine and zucchini/courgette works just fine.
You can get cho cho/christophine from any market/supermarket in any Caribbean neighbourhood.
You can use canned mackerel instead which is more cost effective than using fillets.
You can use any other type of vinegar in place of balsamic.