Mackerel and Spinach Salad with Preserved Lemon and Tazilla Black Olives

SERVICE4 Servings

PREP TIME15 minutes



600 g mackerel fillets in oil

120 g baby spinach, washed and dried

Kemia preserved lemons, coarsely chopped

Kemia Tazilla Black Olives

1 red onion, thinly sliced

Extra virgin olive oil, to taste

Salt, to taste

Black pepper, to taste


  1. Prepare all the ingredients.
  2. Place baby spinach, preserved lemons, Tazilla black olives, and red onion.
  3. Season with extra virgin olive oil, salt, and pepper. Toss well to combine.
  4. Arrange the salad on serving plates.
  5. Top with mackerel fillets and serve.
  6. Enjoy!

Additional Tips

  • You can use two fresh mackerel (cleaned and divided into 4 fillets) and grill them on a hot grill pan for a couple of minutes per side.