Roasted Mackerel And Avocado Salad Recipes

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Roasted Chickpea And Avocado Salad Recipe by Tasty image

Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper

Provided by Joey Firoben

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpeas, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

Preheat oven to 400°F (200°C).
In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
Dice the cucumber and add to a large bowl.
Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
Divide between individual bowls and serve.
Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams

ROASTED MACKEREL AND AVOCADO SALAD

Roasted Mackerel and Avocado Salad image

Categories Salad Fish Broil Roast Quick & Easy Lunch Avocado Healthy Parsley Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6

Number Of Ingredients 7

Ingredients

6 (4-to 5-ounces) mackerel fillets with skin, halved
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium head radicchio (about 10 ounces), leaves torn
2 tablespoons chopped flat-leaf parsley
1 medium avocado, thinly sliced

Steps:

Preheat broiler.
Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

ROASTED CHICKPEA AVOCADO SALAD

Roasted Chickpea Avocado Salad image

Simple and delicious salad made with roasted chickpeas, avocados, loads of veggies, and tossed in with a homemade honey garlic Greek yogurt dressing.

Provided by Rena

Categories Salad

Time 55m

Number Of Ingredients 18

Ingredients

15 oz chickpeas (one can)
1 tbsp extra-virgin olive oil (divided)
¼ tsp cinnamon
1 tsp smoked paprika
½ tsp kosher salt
¼ cup Greek yogurt
2 tsp honey
½ tsp Dijon mustard
1 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp chives (chopped)
1 tbsp chopped parsley
1 garlic clove (pressed)
Kosher salt and ground pepper (to taste)
4 cups chopped romaine lettuce or greens of choice
2 large tomatoes (seeds removed and cubed)
1 large ripe avocado, cubed (or 2 small )
1 cup feta cheese (cut into cubes)

Steps:

Preheat the oven to 375 F.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose skins.
Add them to a baking dish and drizzle with olive oil; Toss with the seasonings then bake for 30 minutes.
Once the chickpeas are baked, let them cool at room temperature for 15 minutes to become crispy.
For the dressing, add all the ingredients to a small jar and mix well to combine.
In a large salad bowl, toss the veggies, cheese, roasted chickpeas together with the dressing.
Garnish with freshly chopped parsley and enjoy!

Nutrition Facts : Calories 384 kcal, Carbohydrate 30 g, Protein 15 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 1104 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 15 g, ServingSize 1 serving

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Roasted Mackerel with Garlic and Paprika image

Provided by Gordon Ramsay

Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

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