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
Author:
Recipe type: Starters and Snacks
Serves: 4
Ingredients
  • 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
Method
  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'
Notes
To convert recipe to low FODMAP, swap red onion for finely chopped radish and chives or spring onion greens
Recipe by joannafrankham.com at https://joannafrankham.com/avocado-mackerel/