Tired of leafy green salads? Summer squash season is around the corner, so try a different base like with this mackerel, lupin bean and zucchini ribbon salad recipe. This summer salad is full of healthy fats combining omega 3 fats from the mackerel and mono-unsaturated fats from the olive oil (as well as the avocado if using it). The lemon juice, chili flakes and garlic in the dressing complements the mackerel, as well as the fresh tomatoes and red onions.
Dressing Ingredients:
- ¾ teaspoon crushed red pepper flakes
- 1 clove garlic, crushed or finely minced
- 2½ tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- ¼ cup extra virgin olive oil
- ¼ teaspoon fine sea salt
Salad Ingredients:
- One large can of mackerel, bones removed and broken into large flakes
- ¼ cup red onions, sliced
- 2 Roma tomato, seeded and chopped
- 3-4 small zucchini (around 4 cups packed), spiralized/cut into ribbons using a vegetable peeler
- 1 cup lupini beans, drained and rinsed
- ⅓ cup fresh parsley, roughly chopped
- 3 tablespoons fresh basil leaves, sliced
- ¼ cup feta, broken into large pieces (*For dairy-free, sub with one sliced avocado and 2 teaspoons capers.)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
Directions:
Whisk together all the ingredients for the dressing. Set aside.
Add all the remaining ingredients to a large salad bowl, toss with the dressing, season with salt and pepper to taste and serve.
Did you make this keto mackerel, lupini beans zucchini ribbon salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
