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5 from 2 votes
This keto salad is loaded with healthy fats and flavour from smoked mackerel, aromatic chorizo and creamy avocado.
This makes for a hearty lunch option or even a quick and easy light dinner.
Prep Time6 mins
Cook Time7 mins
Total Time13 mins
Course: Salad
Cuisine: Mediterranean
Keyword: avocado, Chorizo, Mackerel, salad
Servings: 2 people
Calories: 624kcal


  • 80 g chorizo sliced
  • 2 tbsp extra virgin olive oil
  • 60 g baby spinach
  • 2 small smoked mackerel fillets
  • 1 small tomato sliced into thin wedges
  • 1 clove garlic sliced
  • ½ avocado sliced
  • ½ tbsp lemon juice
  • ¼ medium red onion sliced
  • salt and pepper to season


  • Heat a tablespoon of olive oil in a frying pan (skillet) over a high heat. Add the mackerel, cooking for 3-4 minutes on one side until golden. Flip and cook for a further 2-3 minutes, until completely cooked through. Flake the fish and set aside.
  • Whilst the mackerel is cooking, heat the remaining olive oil in a separate pan over a medium heat and add the chorizo. Fry until golden and the chorizo releases its oils.
  • Remove the chorizo from the pan with a slotted spoon, retaining the oil in the pan. Add the garlic and sweat until tender, then add in the lemon juice. Let this sizzle for a moment then remove from the heat.
  • To assemble the salad, add the spinach, tomato, onion and avocado to a serving bowl. Season and toss to combine.
  • Add the flaked mackerel and the chorizo and gently combine with the salad.
  • Pour over the chorizo oil and lemon juice to serve.


Calories: 624kcal | Carbohydrates: 11g | Protein: 29g | Fat: 53g | Fiber: 4g

Check out our other keto fish recipes here.

One Response

  1. Made this to take to the office with me for lunch, LOVED it! Looked so pretty in a jar too. I was missing the chorizo, can’t wait to try it again with that addition!

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