Tuna Rainbow Salad
This colorful salad is a feast for the eyes and the taste buds, combining a variety of fresh ingredients that are as nutritious as they are delicious. The medley of red pepper, carrot, sweetcorn, sugar snap peas, beetroots, and tuna in a tangy dressing offers a refreshing and satisfying meal option. Suitable for any occasion, this vibrant dish is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 1 red pepper , sliced
- 1 large carrot , grated
- 340g can sweetcorn kernels, drained
- 150g sugar snap peas
- 6 cooked baby beetroot , quartered
- 185g can flaked tuna in spring water, drained
- 100g mayonnaise
- 1 tbsp lemon juice
- 2 tsp wholegrain mustard
- 1 tsp water
- lettuce leaves
- 1 spring onion , sliced
Instructions
- In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.
- In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.
- Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 357 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.1 milligram of sodium
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