Smoked Mackerel Niçoise Salad

A smoked mackerel Niçoise salad rich in omega-3s, bitter greens and choline to support liver function, digestion and detox balance.

INGREDIENTS
2 fillets Smoked Mackerel (skin removed, large flakes)
2 Egg
1 cup Green Beans (trimmed)
1/4 cup Extra Virgin Olive Oil
2 tsps Dijon Mustard
1/2 Lemon (juiced)
1 tbsp Capers (Optional)
1 cup Cherry Tomatoes (halved)
1 cup Pitted Kalamata Olives
1 head Gem Lettuce (roughly chopped)
2 Red Chicory (roughly chopped)

DIRECTIONS
01. Hard boil the eggs by placing them in a small pot of cold water. Bring to a boil and then simmer for 5-7 minutes. Drain away hot water and transfer to a bowl of ice water to cool. Once cool, peel and slice in half.
02. Place the green beans in a pan of water and bring to the boil, reduce heat and simmer for 5 minutes or until the beans are tender. Drain and refresh with cold water, drain again and set to one side.
03. To make the dressing, combine the dijon mustard, olive oil, lemon juice, sea salt and black pepper in a small mason jar. Put the lid on and shake well.
04. To serve, divide the roughly chopped lettuce, chicory, capers (optional)
sliced eggs, green beans, cherry tomatoes and olives between plates. Top with flaked smoked mackerel and drizzle with desired amount of dressing. Enjoy!

NOTES

LEFTOVERS
Store leftovers in an airtight container in the fridge for 2 to 3 days.

SAVE TIME
Hard boil the eggs in advance, or just leave them out.

NO MACKEREL
No problem – swap for salmon, fresh tuna or prawns.