Tuna Millet Rocket & Avocado Salad
Tuna Millet Rocket & Avocado Salad
Ingredients
- 1 cup SWP millet & lentils
- 185 g canned tuna drained
- 1 cup rocket roughly chopped
- 1 lebanese cucumber chopped
- 1.5 cups cherry tomatoes quartered
- 1/2 red onion small, finely sliced
- 1/2 cup parsley finely chopped
- 80 g goats cheese crumbled
- 1/2 cup almonds toasted & chopped
- 1 large avocado diced
Dressing:
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice squeezed
- 1 teaspoon Dijon mustard
- Sea salt & black pepper
Instructions
- Preheat oven 160 degrees. Roast almonds for approx. 10-15 mins. Remove and set aside until cooled. Roughly chop.
- Place a large pot of water onto boil.medium saucepan onto medium heat. Add SWP Millet & Lentil QCG and turn the heat down to a gentle simmer.cook for 10mins. Turn off heat, drain and run through some cold water. Set aside.
- To make dressing: combine all ingredients. Mix and season to taste.
- In a large salad bowl, add rocket, millet/lentils, canned tuna, cucumber, cherry tomatoes, red onion, parsley, avocado, goats cheese, almonds and salt & pepper. Drizzle over the dressing and gently toss
Nutrition
Calories: 353kcalCarbohydrates: 12gProtein: 18gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 26mgSodium: 203mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 1340IUVitamin C: 34mgCalcium: 129mgIron: 3mg
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