Super greens and Tuna Salad

Heart outline Heart 7 people Clock graphic 10 Min Cutlery circle Serves 2


  • 1 ripe avocado, pitted, peeled and chopped
  • Juice of ½ a lemon
  • Salt and black pepper
  • 2 tsp olive oil
  • 30-40ml water
  • 120g mixed baby spinach, rocket and watercress
  • 1 cucumber, halved lengthways, then sliced
  • 2 celery stalks, chopped
  • 1 crisp green apple, cored and chopped
  • 2 spring onions, chopped
  • 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak (in brine)

Step 1

In a food processor or blender, whizz the avocado with the lemon juice until almost smooth. Add salt and pepper to taste.

Step 2

With the motor running, slowly stream in the oil and enough water to reach a pourable consistency.

Step 3

In a salad bowl, combine the mixed leaves, cucumber, celery, apple and spring onions. Pour over two-thirds of the dressing and toss to coat.

Step 4

Flake the John West No Drain Tuna Steak over the salad, then drizzle with the remaining dressing and serve.

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Throw together this tuna salad in just 10 minutes for a lunch or side dish, made easy with John West Fridge Pot Tuna Steak with a Little Brine. 

This tuna salad recipe uses spinach, rocket, watercress, cucumber, celery, apple, spring onion and avocado greens. 

In a food processor, blend the avocado and lemon juice. Season with salt and pepper, then drizzle a little olive oil. Read how to make this dressing on steps 1 and 2 of this recipe page.