15-Minute Tuna, Corn & Cucumber Salad
15-Minute Tuna, Corn & Cucumber Salad
Share Recipe Favourite Download PDFI love this salad. It’s easy and quick to make and perfect for weekday lunches when you want something healthy. It’s also delicious served with sourdough, on corn thins or in a wrap.
Ingredients
- 2 cups baby spinach or rocket, roughly chopped
- 400 g canned chickpeas drained & rinsed
- 185 g canned tuna drained
- 1 lebanese cucumber diced
- 1 cup corn kernels
- 1 red onion small, finely diced & soaked in cold water for 10 minutes
- 0.5 cup parsley leaves finely chopped
- 0.5 cup slivered almonds toasted
- sea salt & cracked black pepper
- 1 tbsp mayonnaise
- 1 tbsp greek yoghurt
- 0.333 cup extra virgin olive oil
- 0.5 tbsp dijon mustard
- 0.5 lemon juice squeezed
Instructions
- For the dressing: Mix all the ingredients together in a small jug or bowl. Season well.1 tbsp mayonnaise, 1 tbsp greek yoghurt, 0.333 cup extra virgin olive oil, 0.5 tbsp dijon mustard, 0.5 lemon
- For the salad: Place all the ingredients in a large bowl. Drizzle over the dressing and that’s it!2 cups baby spinach, 400 g canned chickpeas, 185 g canned tuna, 1 lebanese cucumber, 1 cup corn kernels, 1 red onion, 0.5 cup parsley leaves, 0.5 cup slivered almonds
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