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Tuna, Avocado and Baby Leaf Salad

Tuna, Avocado and Baby Leaf Salad

with Pesto Dressing and Pumpkin Seeds | 5 min prep | Serves 1

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This super green salad of baby leaves is combined with tuna, creamy avocado and pumpkin seeds for a fresh and healthy lunch. Finished with a pesto dressing, it's the dream green team!

Allergens:MilkFish

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 conflict 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.

Preparation Time5 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Avocado

80 grams

Sugar Snap Peas

50 grams

Baby Leaves

1 sachet

Pesto Dressing

(ContainsMilk)

1 tin(s)

Basil Flavoured Tuna

(ContainsFish)

25 grams

Pumpkin Seeds

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1460 kJ
Energy (kcal)349 kcal
Fat29.0 g
of which saturates5.0 g
Carbohydrate6 g
of which sugars2.0 g
Protein17 g
Salt0.76 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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

3

a) Top with the tuna and remaining pumpkin seeds. Enjoy!