Summer Mackerel Salad


  • 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


  • 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


  1. Massage the thinly sliced shallot with 1 tsp salt, cover with vinegar or lemon juice and set aside to pickle.
  2. For the dressing, whisk all ingredients together.
  3. In a large bowl, mix the arugula and fennel.
  4. To plate, place salad mix on plate, top with mackerel, avocado, strawberries, pickled shallot, radish and parmesan.
  5. Drizzle with herby yogurt dressing.