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Tuna & Avocado Salad with Sugar Snap Peas and French Dressing

Tuna & Avocado Salad with Sugar Snap Peas and French Dressing

Tuna & Avocado Salad with Sugar Snap Peas and French Dressing

5 min prep | Serves 1 | Win a free Black+Blum lunch box

Michael SteadmanPublished on May 14, 2021

Get 50% off 1st box + free snacks for life!

Add this tasty salad to your order and be in with a chance to win a free Black+Blum lunch box, worth up to £32.95. Not only that, we'll send you a 20% discount voucher for all Black+Blum products. ‘Creamy’, ‘inspired’ and ‘delicious’ are just three ways we’d describe our Tuna & Avocado Salad with Sugar Snap Peas and a French Dressing. We’ve mixed basil-infused tuna with a French dressing and popped it on top of a sugar snap pea, baby salad and avocado base for a unique lunch that will hit your tastebuds time and time again.

Allergens:

Senf

•Pesce

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total5 minutes

Active 5 minutes

DifficultyMedium

Ingredients

serving amount

1

Avocado

80

Sugar Snap Peas

50

Baby Leaf Mix

30

French Dressing

(Contains: Senf May contain traces of: Schwefeldioxide und Sulfite)

1

Basil Flavoured Tuna

(Contains: Pesce)

1

Croutons

Nutritional information

Energy (kcal)306 kcal

Energy (kJ)1280 kJ

Fat25.6 g

of which saturates4.2 g

Carbohydrate5.3 g

of which sugars3.3 g

Protein13.5 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Bowl

Cooking Instructions and Tips

Prep

1

a) Halve the avocado and remove the stone. b) Cut the avocado into squares (while it's still in its skin), then use a spoon to scoop out the flesh. c) Halve the sugar snap peas.

Dress the Salad

2

a) Pop the avocado, sugar snap peas and baby leaf mix into your serving bowl or container. b) Add the French dressing. c) Mix well to coat everything in the dressing. TIP: If making ahead, don't dress the salad yet. Keep the dressing to pour over just before eating.

Finish and Serve

3

a) Top with the tinned tuna and croutons. b) Enjoy!

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