15-Minute Tuna, Corn & Cucumber Salad
I love this salad. It’s easy and quick to make and perfect for weekday lunches when you want something healthy. It’s also delicious served with sourdough, on corn thins or in a wrap.
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Ingredients
- 2 cups baby spinach or rocket, roughly chopped
- 400 g canned chickpeas drained & rinsed
- 185 g canned tuna drained
- 1 lebanese cucumber diced
- 1 cup corn kernels
- 1 red onion small, finely diced & soaked in cold water for 10 minutes
- 1/2 cup parsley leaves finely chopped
- 1/2 cup slivered almonds toasted
- sea salt & cracked black pepper
- 1 tablespoon mayonnaise
- 1 tablespoon greek yoghurt
- 1/3 cup extra virgin olive oil
- 1/2 tablespoon dijon mustard
- 1/2 lemon juice squeezed
Instructions
- For the dressing: Mix all the ingredients together in a small jug or bowl. Season well.1 tablespoon mayonnaise, 1 tablespoon greek yoghurt, 1/3 cup extra virgin olive oil, 1/2 tablespoon dijon mustard, 1/2 lemon
- For the salad: Place all the ingredients in a large bowl. Drizzle over the dressing and that’s it!2 cups baby spinach, 400 g canned chickpeas, 185 g canned tuna, 1 lebanese cucumber, 1 cup corn kernels, 1 red onion, 1/2 cup parsley leaves, 1/2 cup slivered almonds
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