Servings: 2 · Prep Time: 6 mins · Cooking Time: 7 mins
Total Time: 13 mins

Lunch | Dinner

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.


  • chorizo (80g sliced)
  • olive oil (2 tbsp)
  • baby spinach (2 cups)
  • smoked mackerel fillets
  • tomato (1 small sliced into thin wedges)
  • garlic (1 clove sliced)
  • avocado (1/2 sliced)
  • lemon juice (1/2 tbsp)
  • red onion (1/4 medium sliced)
  • sea salt and freshly ground black pepper (generous pinch)


Heat a tablespoon of olive oil in a frying pan 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.


Smoked Mackerel and Chorizo Keto Salad 1.CR2
Smoked Mackerel and Chorizo Keto Salad 2.CR2
Smoked Mackerel and Chorizo Keto Salad 3.CR2