Potato and mackerel salad with a sweet and sour dressing

Potato and mackerel salad with a sweet and sour dressing

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

511kcal / per serving


Second course,

Side dish


Seasonal dish:


Enviromental Impact:

Low (0.367kg CO2 eq) i

A simple, fresh and quick recipe with an unusual, surprising, and sweet dressing made of strawberries and ginger.

Ingredients for 4 portions

  • Lettuce 100 g
  • Rocket 50 g
  • Radishes 4
  • Stick of celery 1
  • Mackerel in brine 100 g
  • Small potato 1
  • lemon 1/2 (Juice)
  • Pumpkin seeds 1 tbsp
  • Strawberries 2
  • Fresh, chopped ginger 1 tsp
  • Extra virgin olive oil 2 tbsp (20 g)
  • alsamic vinegar 1 tsp
  • Soy sauce 1 tsp



Dice the potatoes and steam cook them for around 25 minutes.


Wash, trim and cut the radishes and celery into rounds. Drain the mackerel.


Add these ingredients to the lettuce and rocket.


Make the dressing: in an immersion blender, blend the strawberries cut into chunks with the ginger, lemon juice, oil, soy sauce and balsamic vinegar into a smooth, even sauce. Pour it onto the salad a few drops at a time and mix well.

Enviromental Impact



Per serving:

0.367kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.