HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuna & 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

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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:MustardFishCereals containing glutenMilk

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


80 grams

Sugar Snap Peas

50 grams

Baby Leaves

1 sachet

French Dressing


1 tin(s)

Basil Flavoured Tuna


28 grams


(ContainsCereals containing gluten, Milk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1590 kJ
Energy (kcal)380 kcal
Fat30.0 g
of which saturates5.0 g
Carbohydrate14 g
of which sugars4.0 g
Protein15 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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