Oily fish salad

You would think that May is a good month to pick up some free vitamin D from the sun. Think again. A few days of sun and warm temperatures are quickly exchanged here for a drop of ten degrees and a week of overcast skies. That's when we resort to food to pick up the elusive vitamin.

A quick post, as fast as it takes to toss together these salad items: the oily fish salad, based on a can of sardines or herring or mackerel pike. In this case a can of herring in tomato sauce serves directly as salad dressing.

Oily fish salad

1 avocado
1 bell pepper
2 carrots
1 cucumber
parsley, roughly chopped
1 can of oily fish
1/2 lemon juice, squeezed
lettuce
sesame seeds

Mince the fish and mix with lemon juice. Mix in the chopped vegetable pieces, mix well so that they get covered with fish.

Lastly, add some lettuce (not pictured here), toss lightly, sprinkle sesame and pumpkin seeds on top, and serve. No extra salt or pepper needed.

In case you have a can without tomato sauce, do not necessarily use the oil or liquid from the tin, but coat the fish with some fresh olive oil. Combine with lemon juice.