Rocket, Tuna & Lentil Salad
This Rocket, Tuna & Lentil Salad is a light, nourishing, and protein-packed option perfect for quick lunches or simple dinners. It’s layered with flavour and texture, from creamy avocado and nutty lentils to salty tasty cheese and crunchy almonds. Canned tuna makes it a convenient pantry-friendly source of protein, while the lemony olive oil dressing ties everything together beautifully.
Whether you’re making this for one or doubling it for a shareable lunch, it’s fresh, filling and takes only minutes to put together. Plus, it’s a great way to boost your intake of fibre and healthy fats while staying full and satisfied.
This salad also happens to be naturally gluten-free and requires no cooking, making it perfect for hot days or when you’re short on time. With minimal prep and maximum flavour, it’s one of those throw-together meals you’ll come back to again and again.
Rocket, Tuna & Lentil Salad
Rate this RecipeEquipment
- Medium mixing bowl
- Chopping board & sharp knife
- Measuring Cups & Spoons
Ingredients
- 1 cup rocket leaves
- 1/2 cup canned lentils drained
- 1/2 lebanese cucumber cut into rounds
- 1 tablespoon red onion thinly sliced
- 90 g canned tuna drained
- 10 pieces vintage tasty cheese regular tasty is also fine
- 1/2 avocado diced
- 1 tablespoon almonds roasted, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juice squeezed, depending how much you like lemon
- sea salt & cracked black pepper
Instructions
- To a medium bowl, add the rocket, lentils, cucumber, red onion, tuna, tasty cheese, avocado and almonds. Drizzle over the olive oil and squeeze over the lemon juice. Season well.
Notes
Tips for Beginners
- Drain the lentils well to avoid a soggy salad.
- Use a fork to flake the tuna into bite-sized pieces.
- Dice the avocado just before serving to keep it fresh.
Serving Suggestions
- Serve with a slice of crusty sourdough or toasted pita.
- Add a boiled egg on top for extra protein.
- Enjoy as a light lunch or part of a larger spread.
Storage Advice
- Fridge: Best served fresh but can be stored for 1 day. Keep avocado and dressing separate until serving.
Substitutions
- Tuna: Swap for shredded chicken or chickpeas.
- Almonds: Use sunflower seeds or pumpkin seeds for nut-free.
- Rocket: Substitute with baby spinach or mixed salad greens.
FAQs
1. Can I make this in advance?Yes, but add the avocado and dressing just before serving to maintain freshness. 2. Can I use other types of lentils?
Brown or green lentils work well. Just make sure they’re cooked and cooled. 3. What cheese works best?
Vintage tasty cheese offers a lovely bite, but regular tasty or cheddar works just as well. 4. Is it gluten-free?
Yes, all ingredients listed are naturally gluten-free. 5. How do I toast almonds?
Place in a dry pan over medium heat for 2–3 minutes, stirring until golden.
Helpful Hints
- Double the recipe for meal prep or entertaining.
- Use tuna in olive oil for extra richness.
- Stir through a spoonful of hummus or Greek yoghurt for a creamy touch.
- Add capers or olives for extra punch.
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