Tuna, Avocado & Roasted Sweet Potato Salad

Tuna, Avocado & Roasted Sweet Potato Salad

Servings 4
Calories 703 kcal

Ingredients
 
 

  • 1 sweet potato large, diced
  • 2 red capsicums large, cut into strips
  • 2 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 2 cups rocket leaves
  • 400 g canned chickpeas drained & 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 extra virgin olive oil
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • pinch sea salt
  • 1 teaspoon cracked black pepper

Instructions
 

  • Preheat the oven to 200°C conventional (180°C fan-forced). Line a tray with baking paper.
  • Arrange the sweet potato and red capsicum on the tray. Drizzle with the olive oil, season well and toss together. Roast for 25 minutes. Remove and let cool.
  • For the dressing: Combine all the ingredients and adjust to your taste preference.
  • To assemble: Place the rocket, sweet potato, red capsicum, chickpeas, tuna, red onion, avocado, pine nuts and feta cheese in a large bowl. Drizzle over the dressing until just coated, then 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

Keywords

Dinner, Lunch, Salad
Egg Free, Fish, Gluten Free, Pescetarian
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