Crunchy mackerel, cauliflower and almond salad

On this week’s Get Nourished, Zoe Bingley-Pullin’s mackerel, roasted cauliflower and almond salad recipe packs a delicious punch.

Looking for a quick, easy and healthy work lunch? You’ll love Zoe Bingley-Pullin’s mackerel, roasted cauliflower and almond salad recipe.

Packed with omega 3, protein, fibre and healthy fats, it’s perfect as a light lunch or refreshing dinner.

And, bonus, it can easily be prepared ahead for those busy mornings when you just need to grab something and go.

This is one salad you’ll definitely want to make friends with.

Zoe Bingley-Pullin’s crunchy mackerel and roasted cauliflower salad:


For the salad:

2-3 cups cauliflower, cut into small florets

2-4 tbsp extra virgin olive oil

400g tin mackerel (or tuna)

2 cups button mushrooms, stalks removed and sliced thinly

150g roasted almonds, roughly crushed

4 celery stalks, thinly sliced

2 cups baby spinach leaves, washed, dried

For the dressing:

4 tbsp almond oil (or walnut oil)

½ cup extra virgin olive oil

4 tbsp apple cider vinegar

sea salt and freshly ground pepper

Serves 1 


Step 1. 

Preheat the oven to 180C and line a baking tray with paper.

Step 2.

Spread cauliflower on the tray, drizzle with olive oil, season with salt and pepper and toss gently until evenly coated.

Step 3.

Transfer the tray to the oven and roast until golden brown, about 15 mins.

Step 4.

In a large bowl, toss together the mackerel and remaining salad ingredients. Add cauliflower once cooked.

Step 5.

In a small bowl or jar, mix the dressing ingredients together.

Step 6.

Arrange salad on a serving platter or bowl. Pour over the dressing and enjoy.

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