Angela is the writer behind Imperfectly Paleo. Based in the UK, Angela is passionate about Real Food, Health and Fitness. You can also find her on Instagram posting delicious dishes.
I am eating my way through a bowl of this as I type, and I can’t help smiling – it is such a happy dish with the essence of spring in a bowl.
This salad was whipped up in under 10 minutes and requires very little prep – handy given builders have invaded my house this week and turned off the water supply! It is loaded with good fats from the avocado and mackerel and plenty of protein from the mackerel and crunchy nuts. The leftover thyme roast butternut squash cubes which were sitting in the fridge are satisfyingly sweet and show that it is always worth roasting a few extra veggies for dinner for quick lunch options the following day. We have lots of pretty edible borage flowers in the garden at the moment which taste a little like cucumber. Not only do they look amazing but they add a fresh lightness to the dish.
*Option to omit nuts to make it Nut-free, or omit the chili flakes if intolerant.