Tuna, Avocado & Roasted Sweet Potato Salad
Tuna, Avocado & Roasted Sweet Potato Salad
Ingredients
- 2 cups rocket leaves
- 1 sweet potato large, diced
- 2 red capsicums large, cut into strips
- 2 tablespoons olive oil extra virgin
- 400 g canned chickpeas drained and rinsed
- 425 g canned tuna in oil, drained
- 1/2 red onion finely diced
- 1 avocado large, sliced
- 1/2 cup pine nuts toasted
- 100 g feta cheese crumbled
Dressing:
- 1/4 cup olive oil extra virgin
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup pure
- sea salt pinch
- 1 teaspoon cracked black pepper
Instructions
- Preheat the oven to 200°C. On a lined baking tray, lay out the sweet potato and red capsicum. Drizzle with olive oil, season well and toss together. Roast for 25 minutes. Remove and let cool.
- For the dressing: Combine all ingredients and adjust to your taste preference. Season well.
- To assemble: To a large bowl, add the rocket, sweet potato, red capsicum, chickpeas, tuna, red onion, avocado, pine nuts and feta cheese.
- Drizzle over the dressing until just coated, Toss together.
Nutrition
Calories: 703kcalCarbohydrates: 39gProtein: 34gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.003gCholesterol: 61mgSodium: 848mgPotassium: 1045mgFiber: 12gSugar: 7gVitamin A: 10142IUVitamin C: 84mgCalcium: 216mgIron: 5mg
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