Tuna, lemon & avocado salad

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Tuna, lemon & avocado salad

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  • 0:10 Prep
  • 4 Servings
  • Capable cooks

Featured in
Nutrition information, Low carb recipes

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons rice bran oil (see note) or olive oil
  • 1 lemon, peeled, pith removed, flesh roughly chopped
  • 3 tablespoons (1/4 cup) finely chopped chives
  • 425g can tuna in springwater, drained, flaked
  • 2 baby cos lettuce, roughly chopped
  • 2-3 small red radishes, thinly sliced
  • 2 celery stalks, finely chopped
  • 4 hard-boiled eggs, halved
  • 1 avocado, thickly sliced

Method

  • Step 1
    Whisk vinegar, mustard, oil, lemon and chives in a large bowl. Season to taste with sea salt and pepper.
  • Step 2
    Add remaining ingredients to dressing and toss to combine. Serve immediately.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 1497 kj

    Energy

  • 28g

    Fat Total

  • 6g

    Saturated Fat

  • 3g

    Fibre

  • 25g

    Protein

  • 233mg

    Cholesterol

  • 282.2mg

    Sodium

  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve

Notes

Available from selected supermakets.

  • Author: Kate Tait
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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