Rainbow salad

• 1 can Formosa Gourmet Mackerel fillets in olive oil with lemon
• 1 avocado
• 1 mango
• 50 grams Cherry tomatoes
• 50 grams canned Black beans
• 1 carrot
• Purple kale
• Lettuce
• Olive oil & balsamic vinegar for seasoning

Cut all the avocado and mango into cubes.

Peel the carrot and cut it into slices.

Cut the purple kale.

Rinse the black beans and the lettuce.

Open the can of mackerel and put it together with all the vegetables and fruit on a plate. Season with olive oil and balsamic vinegar to taste.

Bom apetite!