Herring & avocado salad recipe

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We often follow ‘rules’ when it comes to meals, only eating certain things at certain times. Well, if you’ve never had fish or salad for breakfast before, it’s time to start now. Whack some herrings on a fresh salad and start your day right. It’s a game-changer.

  • Yield: 2 Servings
  • Preparation Time: 10 Minutes


  • 3 oz (75 g) kale, washed and trimmed
  • 4 oz (100 g) cucumber, sliced
  • 2 oz (50 g) cooked beetroot (beets), diced (not in vinegar)
  • 1½ oz (40 g) radishes, sliced
  • 1 small ripe avocado, peeled, stoned (pitted) and diced
  • 1 oz (25 g) stoned (pitted) black olives
  • 10 oz (275 g) rollmop herrings
  • lemon wedges, for squeezing
  • ½ lemon juice
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan cheese
  • 1 tsp wholegrain mustard
  • a dash of water
How to Make It
  1. Make the dressing by whisking all the ingredients together in a bowl.
  2. Steam the kale for 4–5 minutes until just tender. Pat dry with kitchen paper (paper towels).
  3. Put the kale in a bowl with the other vegetables, avocado and black olives. Toss gently in the dressing.
  4. Divide between two serving plates and top with the rollmop herrings. Serve with wedges of lemon for squeezing over the herrings.

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