Arugula with Smoked Fish

12/30/15 | Uncategorized | No Comments

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Here is another tasty, quick salad you can throw together in the matter of minutes, whether as lunch or a quick dinner. Smoked fish keeps well in the fridge for a week (or longer, just look at the expiry date) and is such a versatile food that can be plugged-in to so many things; salads, sandwiches, dips, or a snack with crackers.

Go easy on the arugula (meaning: no more than 2 servings per week), if you are suffering from hypothyroidism and are on a hypothyroidism diet, as arugula is known to have slight goiterous properties.

Arugula with Smoked Fish
 
Prep time

Total time

 

Author:
Serves: 2 servings

Ingredients
  • 2 handfuls of baby arugula
  • smoked fish – as much as you like (make sure it’s free of nitrates). My favorite is mackerel or white fish.
  • 1 avocado
  • 4 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar or lemon juice
  • ¼ teaspoon of sea salt

How To Make
  1. Combine arugula, smoked fish (torn to chunks), and avocado slices in a bowl.
  2. Whisk olive oil, balsamic vinegar (or lemon) and salt together they they emulsify.
  3. Pour the dressing over arugula.

 

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