Citrus Avocado Mackerel Salad with Herb Vinaigrette

This tangy, refreshing Citrus Avocado and Mackerel Salad works perfectly as a light summer starter or a nourishing, filling lunch.

This post is sponsored by King Oscar | Thank you for supporting the brands I trust.

Appetizer? All-out meal? How about both.

Tangy quick‑pickled red onions, sweet corn, creamy avocado, crisp cucumber, and buttery lemon mackerel come together for a vibrant, no‑fuss salad. After a brief lime “bath” for the onions, assembly takes minutes: toss the ingredients, plate attractively, and serve. It’s elegant enough to start a summer dinner and simple enough to enjoy as a complete lunch.

Why King Oscar’s mackerel is the way to go.

Canned mackerel varies in quality. King Oscar’s fillets are wild‑caught in the cold Northeast Atlantic and are a smaller species of scomber, which makes them a more sustainable choice. They have a mild, pleasant flavor and a tender, buttery texture that flakes easily. The fillets are packed in olive oil (and in this recipe we use a touch of that oil), so nothing goes to waste.

Just a handful of simple ingredients is required here.

If you don’t have access to King Oscar’s Skinless and Boneless Mackerel Fillets with Lemon at your local store, the olive‑oil variety is an easy substitute and works equally well in this salad.

Ingredients

• 1 can King Oscar Skinless & Boneless Mackerel (lemon or in olive oil)
• 1 avocado, cubed
• 1/4 cup very thinly sliced red onion
• 2 limes (for juicing)
• 1/4 cup corn kernels
• 1/4 cup very thinly sliced cucumber
• 1 tbsp sliced scallions
• Kosher salt and cracked black pepper, to taste

How to assemble the Citrus Avocado and Mackerel Salad

1. Slice the red onion as thinly as possible (a mandolin works well) and place the slices in a bowl.
2. Squeeze fresh lime juice over the onions so they’re fully covered. Let them sit for about 20 minutes to quick‑pickle and mellow.
3. After the onions have quick‑pickled, combine them in a mixing bowl with the avocado, cucumber, scallions, and corn. Season lightly with salt and pepper. Drizzle about ½ teaspoon of the oil from the mackerel can over the mixture and gently toss to coat.
4. Divide the salad between two plates (or keep it on one plate if serving as a main).
5. Use a fork to break the mackerel into large flakes and place the pieces on top of the salads.
6. Finish with a few more cracks of black pepper and serve immediately.

Equipment you’ll need

• Cutting board
• Mandolin (optional, for very thin slices)
• Sharp knife
• Citrus juicer
• Mixing bowls
• Spoon for mixing
• Fork to break up the mackerel fillet

Other crave‑worthy mackerel recipes

• Spicy Baked Quesadillas with Jalapeño Mackerel
• Creamy Greek Pasta with Mackerel
• Sesame Ginger Rice Bowl with Mackerel
• Lemon Mackerel Caesar Wraps

Hope you enjoy!

If you make this recipe, snap a photo and tag @killing__thyme on Instagram.