Mackerel Citrus Salad

Bright, fresh, and bursting with flavor, this Mackerel Citrus Salad is the perfect balance of savory and sweet. BELA mackerel adds a rich, protein-packed touch to juicy ruby red grapefruit, fragrant mint, and crunchy sunflower seeds. A drizzle of fig balsamic reduction ties everything together for a vibrant dish that feels gourmet but is effortless to make. Perfect for a light lunch or a refreshing dinner for two!

Mackerel Citrus Salad 

Servings: 2

What You'll Need:

• 2 ruby red grapefruits
• 1 can BELA mackerel (drain EVOO)
• 1 bunch fresh mint (about ¼ cup whole leaves)
• 1 lemon (for zest and juice)
• Olive oil, for drizzling
• Fig balsamic reduction, for drizzling
• A handful of sunflower seeds

What To Do:

1. Zest one of the grapefruits and set aside.
2. Peel both grapefruits, keeping two wedges together for easier handling.
3. Remove the outer membrane from each wedge to release the juicy segments, then chop each segment in half. Add to a bowl.
4. Add the drained BELA mackerel to the bowl.
5. Toss in whole mint leaves (about ¼ cup).
6. Sprinkle a handful of sunflower seeds into the mix.
7. Drizzle with olive oil and a little fig balsamic reduction.
8. Sprinkle the grapefruit zest over the top for a finishing touch.