Potato and mackerel salad with a sweet and sour dressing

Serves four

• Lettuce 100 g
  
• Rocket 50 g
• 4 radishes
• One stick of celery
• Mackerel in brine 100 g
• 1 small potato
• Juice of 1/2 lemon
• 1 tbsp of pumpkin seeds
• 2 strawberries
• 1 tsp on fresh, chopped ginger
• 2 tbsp extra virgin olive oil (20 g)
• 1 tsp of balsamic vinegar
• 1 tsp of soy sauce
  
  

Nutritional information
Per serving: 511 Kcal

Environmental Impact

Per serving: 
367 grams CO₂ equivalence - carbon footprint
435 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Dice the potatoes and steam cook them for around 25 minutes.

Wash, trim and cut the radishes and celery into rounds. Drain the mackerel.

Add these ingredients to the lettuce and rocket.

Make the dressing: in an immersion blender, blend the strawberries cut into chunks with the ginger, lemon juice, oil, soy sauce and balsamic vinegar into a smooth, even sauce. Pour it onto the salad a few drops at a time and mix well.

The Chef’s Advice

Soy sauce is a staple ingredient in Asian cuisine and can be used as a substitute for salt.

Nutritional Advice

Extra virgin olive oil is a healthy fat which helps us to better absorb vitamins and minerals when added to vegetables.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties. 

Mackerel is a healthy oily fish with a low environmental impact. Browse through the Su-Eatable Life cookbook for more mackerel-based recipes.