I love a good salad for lunch - mostly because I am lazy and salads are quick to make and require minimal washing up! This one is hugely versatile, super delicious and most importantly, super quick to whip up.
I usually whizz up a big batch of 'riced' vegetables whether it be celeriac as I've used here, or cauliflower etc once a week when I'm using the food processor, then store it in the fridge in a covered container. This means I maximise the uses per wash of the food processor but also means I have plenty of base salad or meal ingredients ready prepped in the fridge. Double yay!
Mix 'n' match the Tuna & Avocado with different salad bases, or whatever salad ingredients you happen to have to hand or even in a nori wrap. Likewise the dressing can be used with any salad leaves. Store any extra unused dressing in a lidded jar in the fridge - just give it a shake to wake up the settled ginger before using!
Avocado Tuna with Ginger Lime Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 1
Ingredients:
Tuna Avocado Mix:
Small can 60g drained tuna
1/2 small ripe avocado
1 tsp wakame seaweed
1 tsp sesame seeds
pinch of sea salt
pinch chilli flakes or chilli pepper (optional)
Ginger Lime Dressing (Makes extra):
1 inch piece ginger, peeled, minced, finely chopped or shredded to preference
juice of 1 lime
2 tbsp coconut aminos
1 tsp sesame oil
1 tsp manuka honey
Salad Base:
1/2 cup 'riced' celeriac
1/2 cup grated courgette (approx 1/2 a medium courgette)
handful of mixed salad leaves (rocket, spinach and watercress)
Optional: drizzle of tahini to serve
Instructions:
1. Whisk or shake together dressing ingredients in a lidded jar. Set aside.
2. Combine salad base ingredients in a serving bowl or plate.
3. Pour over approx half of the dressing (or as much as preferred) and gently toss.
4. In a separate bowl, mash the avocado then combine with all other tuna/avocado mix ingredients.
5. Spoon or scoop the tuna/ avo mix and pile on top of the dressed salad base.
6. Drizzle over tahini if using and serve immediately.
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| Avocado Tuna with Ginger Lime Salad |
Mix 'n' match the Tuna & Avocado with different salad bases, or whatever salad ingredients you happen to have to hand or even in a nori wrap. Likewise the dressing can be used with any salad leaves. Store any extra unused dressing in a lidded jar in the fridge - just give it a shake to wake up the settled ginger before using!
Avocado Tuna with Ginger Lime Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 1
Ingredients:
Tuna Avocado Mix:
Small can 60g drained tuna
1/2 small ripe avocado
1 tsp wakame seaweed
1 tsp sesame seeds
pinch of sea salt
pinch chilli flakes or chilli pepper (optional)
Ginger Lime Dressing (Makes extra):
1 inch piece ginger, peeled, minced, finely chopped or shredded to preference
juice of 1 lime
2 tbsp coconut aminos
1 tsp sesame oil
1 tsp manuka honey
Salad Base:
1/2 cup 'riced' celeriac
1/2 cup grated courgette (approx 1/2 a medium courgette)
handful of mixed salad leaves (rocket, spinach and watercress)
Optional: drizzle of tahini to serve
Instructions:
1. Whisk or shake together dressing ingredients in a lidded jar. Set aside.
2. Combine salad base ingredients in a serving bowl or plate.
3. Pour over approx half of the dressing (or as much as preferred) and gently toss.
4. In a separate bowl, mash the avocado then combine with all other tuna/avocado mix ingredients.
5. Spoon or scoop the tuna/ avo mix and pile on top of the dressed salad base.
6. Drizzle over tahini if using and serve immediately.
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