Tuna, Avocado and Baby Leaf Salad
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Tuna, Avocado and Baby Leaf Salad

Tuna, Avocado and Baby Leaf Salad

with Pesto Dressing and Pumpkin Seeds

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:
Fish

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.

Preparation Time5 minutes
Cooking time5 minutes
DifficultyMedium

Ingredients

serving amount

1

Avocado

80

Sugar Snap Peas

50

Baby Leaf Mix

30

Pesto Dressing

1

Basil Flavoured Tuna

(Contains Fish)

15

Pumpkin Seeds

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Nutritional information

Energy (kcal)298 kcal
Energy (kJ)1245 kJ
Fat24.3 g
of which saturates4.4 g
Carbohydrate4.9 g
of which sugars2 g
Protein15.2 g
Salt0.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl

Instructions

Get Prepped
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.

Dress the Salad
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.

Finish and Serve
3

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