Name: Paleo Courgette Avocado and Mackerel Spring Salad Recipe
Cuisine: American
Ingredients: 1 small courgette, washed, dried and julienned (or spiralised); 3/4 tin mackerel fillets (approx 85g), drained and roughly flaked into large chunks; 1/2 ripe avocado, cut into chunks; cold roast butternut squash cubes, approx 10; juice of 1/4 lemon; 1/2 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; Small handful cashew nuts; Red chili flakes, a small sprinkle; salt and pepper to taste; Optional: borage flowers to garnish (and eat!)

Ingredients

1 small courgette, washed, dried and julienned (or spiralised)
3/4 tin mackerel fillets (approx 85g), drained and roughly flaked into large chunks
1/2 ripe avocado, cut into chunks
cold roast butternut squash cubes, approx 10
juice of 1/4 lemon
1/2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
Small handful cashew nuts
Red chili flakes, a small sprinkle
salt and pepper to taste
Optional: borage flowers to garnish (and eat!)

Instructions

Lay julienned courgette between sheets of paper towels and gently pat dry to remove any excess moisture.
Season courgette with salt and pepper to taste.
Arrange the courgette on a plate or wide diameter bowl.
Scatter over butternut squash and avocado cubes, followed by the mackerel chunks.
In a small bowl whisk together the lemon juice, apple cider vinegar and extra virgin olive oil.
Pour the whisked dressing evenly over the courgette, avocado, squash and mackerel.
Scatter cashews over the top and sprinkle the chili flakes before finally garnishing with borage flowers, if using them.
Serve immediately.