Quick Tuna & Risoni Salad
Quick Tuna & Risoni Salad
Ingredients
- 1 cup spinach roughly chopped
- 1.5 cups risoni uncooked
- 400 g canned chickpeas drained and rinsed
- 2 tomatoes chopped into pieces
- 2 lebanese cucumbers diced
- 1 red capsicum finely diced
- 1 red onion small, finely diced
- 1/3 cup kalamata olives roughly chopped
- 180 g canned tuna drained (I like chilli flavoured)
- 1 cup mint leaves, finely chopped
Dressing:
- 3 tablespoons olive oil extra virgin
- 1-2 tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup pure, optional
- sea salt
- cracked black pepper
Instructions
- Cook risoni in salted boiling water, as per packet instructions. I do about 8 minutes, so it still has a bit of bite to it.
- For the dressing: Combine all ingredients and mix well.
- For the salad: Place all ingredients into a large bowl, drizzle over the dressing and toss together.
- If you’re making a big batch for the next few days, only dress the salad when you place it in your bowls ready to eat, this way it might stretch 3-4 days.
Nutrition
Calories: 512kcalCarbohydrates: 71gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 16mgSodium: 580mgPotassium: 935mgFiber: 10gSugar: 9gVitamin A: 2869IUVitamin C: 60mgCalcium: 136mgIron: 4mg
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