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.
Servings 4
Calories 454
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
- 0.5 cup parsley leaves finely chopped
- 0.5 cup slivered almonds toasted
- sea salt & cracked black pepper
- 1 tbsp mayonnaise
- 1 tbsp greek yoghurt
- 0.333 cup extra virgin olive oil
- 0.5 tbsp dijon mustard
- 0.5 lemon juice squeezed
Instructions
- For the dressing: Mix all the ingredients together in a small jug or bowl. Season well.1 tbsp mayonnaise, 1 tbsp greek yoghurt, 0.333 cup extra virgin olive oil, 0.5 tbsp dijon mustard, 0.5 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, 0.5 cup parsley leaves, 0.5 cup slivered almonds