Spring Greens Radish Mackerel Walnut Salad

Spring Greens with Radish, Flaked Mackerel, and Toasted Walnuts

“Don’t overlook the oily little fishes.” – Michael Pollan, Food Rule #32

I’m excited to share a refreshing and satisfying salad that combines crisp spring radishes, toasted walnuts, and creamy garbanzo beans, all tossed in a tangy lemon vinaigrette. This Spring Greens with Radish, Flaked Mackerel, and Toasted Walnuts salad is not only simple to prepare but also packed with nutrients and one I happily include in my diet on a regular basis.

Why You’ll Love This Salad

This salad hits all the key elements of a satisfying, healthy meal. It’s:

Nutritious: Packed with omega-3s from the mackerel and healthy fats from walnuts.
Flavorful: A combination of tangy, crunchy, and creamy textures.
Easy to Prepare: Perfect for a quick lunch or light dinner.

Recipe Notes and Tips

Make Ahead: This vinaigrette recipe makes enough for several salads. I highly recommend making the whole batch and keeping it in your refrigerator for easy, quick salads all week long.
Additions: For extra flavor and nutrients, consider adding avocado or summer tomatoes to this salad.
Choosing Mackerel: If you haven’t tried mackerel before, it’s a mild fish similar in taste to tuna and high in omega-3s. Be sure to look for wild, Northern Atlantic mackerel that is low in mercury.

Health Benefits of This Salad

This salad is not only delicious but also packed with health benefits:

Omega-3 Fatty Acids: Mackerel is rich in omega-3 fatty acids, which are essential for heart health.
Fiber: The garbanzo beans and spring greens provide a good amount of fiber, aiding in digestion.
Healthy Fats: Walnuts and olive oil add healthy fats to the salad, promoting brain and heart health.

I hope you give this salad a try and enjoy it as much as I do!

Cheers to healthy eating,

Christina

Cheers,

Christina

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Spring Greens with Radish, Flaked Mackerel and Toasted Walnuts

This bright refreshing salad hits all the key elements of a satisfying, healthy meal for me. It's full of crisp spring radishes, toasted walnuts, creamy garbanzo beans and tossed with a tangy lemon vinaigrette – and it's simple to prepare.

Course: Salad

Keyword: lemon vinaigrette, mackerel, spring greens

Servings: servings

Calories: 947kcal

Author: Christina Shoup

Ingredients

4-6 cups mixed spring greens I like to chop my leaves so everything fits on my fork
2 4 oz cans wild mackerel, drained and flaked I like Safe Catch brand
½ cup garbanzo beans, rinsed and drained
½ cup yellow bell pepper, chopped
½ cup radish, thinly sliced
¼ cup walnuts, toasted
¼ cup kalamata olives, sliced in half
2 tbsp chopped dill

*Lemon Apple Cider Vinaigrette

¾ cup olive oil
2 tbsp lemon juice + zest of 1 lemon
2 tbsp apple cider vinegar
1 tsp dijon mustard
½ tsp honey
1 tsp kosher salt
½ tsp freshly ground black pepper

Instructions

Combine all salad ingredients in a medium bowl. For the dressing, combine ingredients in a jar with a tight fitting lid and shake well. Toss salad with just enough dressing to coat the leaves. Season your salad with a touch of kosher salt and freshly ground pepper and divide between two plates.

Notes

*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week.

Nutrition

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