Tuna & avocado salad

0
97
Tuna & avocado salad
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Salad recipes, Fish recipes

Ingredients

  • 200g fusilli pasta
  • 250g green beans, trimmed, cut into 4cm lengths
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • a pinch sugar
  • 1 bunch English spinach, trimmed, washed and shredded
  • 200g red grape tomatoes, halved
  • 2 ripe avocados, halved, stone removed, peeled and chopped
  • 425g can tuna in oil, drained and broken into large chunks

Method

  • Step 1
    Cook 200g fusilli pasta in boiling water for 10 minutes. Add 250g green beans, trimmed, cut into 4cm lengths and cook for a further 2 minutes. Drain well. Cool.
  • Step 2
    Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard and a pinch sugar. Season. Combine the pasta, beans, 1 bunch English spinach, trimmed, washed and shredded, and 200g red grape tomatoes, halved.
  • Step 3
    Add 2 ripe avocados, halved, stone removed, peeled and chopped, 425g can tuna in oil, drained and broken into large chunks, and the dressing. Toss gently to combine. Serve immediately.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 3244 kj

    Energy

  • 52g

    Fat Total

  • 10g

    Saturated Fat

  • 9g

    Fibre

  • 31g

    Protein

  • 30mg

    Cholesterol

  • 461.95mg

    Sodium

  • 4g

    Carbs (sugar)

  • 44g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Alison Roberts
  • Image credit: John Paul Urizar & Amanda McLauchlan
  • Publication: Fresh Living

Source: taste.com.au

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