Easy Tuna and Kale Super Green Salad

Heart outline Heart 2 people Clock graphic 10 minutes Cutlery circle Serves 2

Ingredients

  • 1 John West Fridge Pot Tuna in Brine
  • 120g bag mixed salad leaves with baby kale and beetroot
  • 1 avocado, de-stoned, peeled and sliced or diced
  • 1 eating apple such as Braeburn
  • 1 large handful tenderstem broccoli
  • 4 tbs ready to eat edamame beans
  • handful fresh mint
  • handful parsley leaves
  • 2 tbs extra virgin olive oil
  • 1 tbs apple cider vinegar
  • handful almonds with skin on, roughly chopped

Step 1

Place the salad leaves in a large bowl with the avocado, apple, broccoli and edamame beans and toss together with the herbs and tuna.

Step 2

Mix together the oil and cider vinegar and drizzle over the top then sprinkle over the almonds.

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