AMAZING Avocado & Mackerel Boats
Prep time
Total time
These babies are perfect as a healthy lunch or appetiser. They're full of nutrient-density - and especially the oily fish that most of us don't get enough of.

Serve your avocado and mackerel on a bed of mixed leaves, or get super fancy, and pop back into the avocado shells to make 'boats'.

Serves 4
Recipe type: Starters and Snacks
Serves: 4
  • 2 avocados, sliced in half, pit removed
  • 2 tins mackerel in olive oil, (about 125g /4.4 oz per tin)
  • ½ red/Spanish onion, finely diced
  • 1 stick celery, finely diced
  • 1 Lebanese cucumber, skin on, seeds removed, chopped finely
  • 1 tablespoon freshly squeezed lemon juice + more to taste
  • a generous handful cilantro/coriander, finely chopped
  • ½ teaspoon salt + more to taste
  1. Spoon out the avocado flesh into a medium-sized bowl (taking care not to split the skins if using as serving receptacles!) Mash avocado flesh. Using a fork, remove mackerel from tins and add to the avocado mash, reserving oil. Mix well.
  2. Add chopped onion, celery, cucumber, lemon juice, cilantro/coriander and salt. Mix well.
  3. Taste and add more salt/lemon juice as preferred.
  4. Pop into the fridge to allow flavours to imbue for as long as you can - minimum 10 minutes.
  5. Serve on paleo crackers, in celery sticks, on cucumber slices, on a bed of salad greens or into avocado 'boats'
To convert recipe to low FODMAP, swap red onion for finely chopped radish and chives or spring onion greens
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