
This salad is as easy to prepare as it is delicious. Start by layering baby leaves, creamy chunks of avocado and crunchy snap peas. Then scatter over basil flavoured tuna and pumpkin seeds, before finishing with a drizzle of ranch dressing for a memorable yet speedy lunchtime meal.
1 unit(s)
Avocado
80 grams
Young Pea Pods
50 grams
Baby Leaf Mix
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
15 grams
Pumpkin Seeds
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks. Season with salt and pepper.
b) Halve any large pea pods.
a) Pop the chopped avocado, young pea pods and baby leaf mix into a mixing bowl.
b) Add the ranch dressing and half the pumpkin seeds.
c) Toss to coat everything in the dressing.
a) Share your salad between your serving bowls.
b) Scatter over the tuna and remaining pumpkin seeds to finish.
Enjoy!