• 2 can (115g) Gold Seal Mackerel in Olive Oil, drained
• ½ cup shallot, thinly sliced
• 3 tbsp white wine vinegar or lemon juice
• 4 cups arugula
• 2 cups fennel, thinly sliced
• 1 avocado, thinly sliced
• 1 cup strawberries, tops removed and thinly sliced
• 2 watermelon or red radishes, as thinly sliced as possible
• Shaved parmesan, to garnish
• Salt and pepper, to taste

FOR DRESSING:

• ½ cup full fat greek yogurt
• ½ cup herbs, roughly chopped (dill, mint, cilantro, basil, parsley all work well)
• 1 clove garlic, grated
• 2 tbsp warm water
• 2 tbsp olive oil
• 2 tbsp Nonna Pia’s Apple Cider Vinegar
• Salt and pepper, to taste