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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. Avocado and summer tomatoes would be lovely additions. If you haven't tried mackerel, it's a mild fish high in omega-3's; similar in taste to tuna. Be sure to look for wild, Northern Atlantic mackerel that is low in mercury.

Course Salad
Keyword lemon vinaigrette, mackerel, spring greens
Servings 2 servings
Author Christina Shoup


  • 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


  1. 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.

Recipe 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.