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Easy Tuna and Kale Super Green Salad
10 minutes Serves 2
Ingredients
- 1 John West Fridge Pot Tuna in Brine
- 120g bag mixed salad leaves with baby kale and beetroot
- 1 avocado, de-stoned, peeled and sliced or diced
- 1 eating apple such as Braeburn
- 1 large handful tenderstem broccoli
- 4 tbs ready to eat edamame beans
- handful fresh mint
- handful parsley leaves
- 2 tbs extra virgin olive oil
- 1 tbs apple cider vinegar
- handful almonds with skin on, roughly chopped
Made with
No Drain Fridge Pot Tuna Steak With A Little Brine
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
Place the salad leaves in a large bowl with the avocado, apple, broccoli and edamame beans and toss together with the herbs and tuna.
Step 2
Mix together the oil and cider vinegar and drizzle over the top then sprinkle over the almonds.
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