Tuna, sugar snap & avocado salad
Spruce up your salad with cheap canned tuna, zesty lemon, crunchy pumpkin seeds and creamy avocado - perfect as a light lunch
Ingredients
- 1 tbsp pumpkin seeds
- 2 tsp extra virgin olive oil
- juice and zest ½ lemon
- ½ small avocado
- 50g sugar snap peas
- 50g pea shoots or salad leaves
- 80g can tuna steaks in spring water, drained (60g drained weight)
- a few chives, snipped
Packed lunch
If the salad is for a lunchbox or picnic, put the dressing in a separate pot and drizzle over just before you eat it.
Method
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Heat a small frying pan and toast the pumpkin seeds until they start to pop. Tip into a bowl and set aside. In a separate bowl, combine the oil, 1 tsp of the lemon juice, the lemon zest, a pinch of salt and a good grind of black pepper.
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Stone, peel and slice the avocado, then toss in the remaining lemon juice. Thinly slice the sugar snaps at an angle into long strips, then transfer to a bowl. Add the pea shoots and avocado, and gently toss them together.
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Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.
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