This mackerel beetroot salad is a perfect nutritious packed lunch option. It’s rich in healthy oils like Omega-3 and Omega-6. And it’s packed with essential vitamins and minerals too.
If you’re anything like me, then making a decent, healthy, and filling lunch for the next day to take to work has got to be a quick and simple task.
The last thing I want, especially if I’ve just done an hour at the gym, is to laboriously pour over preparing an evening meal and a complicated lunch too.
That’s exactly where this mackerel beetroot salad fits in!
Normally I’m all about preparing lots of different soups at the weekend and freezing them. It’s easy then to take out a couple of soups for Lynne and I in the evening, these will easily de-frost overnight, and we’ll put them in transportable containers, in the morning ready to be stored in the fridges provided at work.
Sometimes though, as much as I love my soup, and I’m sure you’ll agree with me, soups can be pretty mundane every single day!
So, a quick basket shop around my local supermarket, knowing that I had beetroot left over from the gluten free chocolate and beetroot muffins recipe, for some cheap salad basics and an equally inexpensive heart healthy oily fish resulted in this mackerel beetroot salad, simple, but also pretty tasty lunch option.
What do you think?
Sometimes it’s not about writing new recipes but simply just getting by with what you have and what can be easily picked up at as minimum a cost as possible locally.
Sure, there’s shops around my work that I could go out and buy something from at lunchtime but then there’s temptation involved isn’t there?
Plus I’m a canny Scot who doesn’t like parting with money, especially if I can make it myself! 😉
So, are you looking forward to the weekend now?
Yep me too and it’s one that I won’t be spending the entire time in the kitchen. Well not the WHOLE weekend anyway!
Lynne and I are heading down to Greenock to try out this place for lunch on Saturday, so we’re looking forward to that, plus there’s bound to be a few glasses of vino that pass my lips. Good, can’t wait!
- 250 g new salad potatoes cut into bite size chunks
- 140 g smoked mackerel strips skinned and chopped into 2cm pieces
- 100 g chopped mixed salad leaves
- 100 g cooked beetroot chopped
- 10 g pumpkin seeds
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- ½ Tsp Dijon mustard
- Salt and pepper to season
- Cook the potatoes, for 20 – 25 minutes. Drain and cool.
- Whilst the potatoes are cooking, chop and prepare the rest of the salad ingredients and place in a bowl.
- Make the dressing by placing all the dressing ingredients into a jar and shaking well together.
- Add the cooked, cooled potatoes to the bowl of salad, top with the dressing and combine well.
- Divide between 2 plates / lunchboxes.
Righto – you know what I always say now, it’s Thursday and I link up with Amanda at Running with Spoons here to share with you what’s going on over there! So have a great weekend, and head on over there now to check out what else is going on in the blogosphere!
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