2 Serves
15 Mins
11 g
3 g
29 g
Using a sharp chef's knife, trim the top and bottom ends of the orange. Carefully slice away the peel and white pith from top to bottom, following the curve of the fruit to preserve as much flesh as possible.
Ingredients, vitamins, and health benefits
Orange
Cooking Oil
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Vitamin E
7 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
420 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Working over a mixing bowl to catch the juices, cut between the membranes to release the orange segments. Squeeze the remaining membrane over the bowl to extract any remaining juice.
Add the cooking oil to the collected orange juice in the bowl and whisk until emulsified. Add the orange segments, sliced celery, and mackerel to the bowl. Season with salt and pepper to taste and gently combine everything using a fork.
Celery
Mackerel
Salt And Pepper
Vitamin A
38 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
14 µg / 20 µgVitamin E
7 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
420 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g