Tuna Green Goddess Salad (LC)
Ingredients
For the salad:
- 70g or 1 small tinned tuna, drained
- ¼ cucumber, diced
- ¼ celery stick, diced
- ½ small avocado (or ¼ large), diced
- 2 spring onions, finely sliced
- 3 tbsp frozen peas, defrosted (or fresh garden peas)
- Squeeze of lemon juice
- Black pepper, to taste
- Pinch of salt
- Large handful of rocket or mixed salad leaves
For the Green Goddess dressing:
- 1 tbsp full-fat Greek yoghurt
- 1 heaped tsp mayonnaise
- Small handful of fresh parsley, finely chopped (or ½ tsp dried parsley)
- Small handful of fresh basil, finely chopped (or ½ tsp dried basil)
- Small handful of fresh dill, finely chopped (or ½ tsp dried dill)
- Few sprigs of fresh chives, finely chopped (or ½ tsp dried chives)
- Squeeze of lemon juice
- ½ tsp garlic powder
- Black pepper, to taste
Instructions
In a small bowl, mix the Greek yoghurt, mayonnaise, parsley, basil, dill, chives, lemon juice, garlic powder, black pepper and a pinch of salt. Stir until smooth and well combined. Taste and adjust if needed, more lemon for sharpness or extra herbs for freshness.
Add the cucumber, celery, avocado, spring onions and peas to a large bowl.
Drain the tuna and add to the salad. Season with black pepper and a pinch of salt.
Pour over the Green Goddess dressing and gently toss everything together.
Place the rocket or salad leaves into a serving bowl, top with the tuna mixture and serve.
Note - This recipe can be meal prepped for up to 3 days if stored in an airtight container in the fridge. For best results, add the avocado fresh before serving to prevent browning.