Sweet & Salty Antioxidant Bursting Tuna Salad
I literally can’t get enough of this combo. It’s super simple, light and just the right amount of sweet, salty and tangy. I highly recommend for those days where lunch can’t come quick enough, or you’re at a loss for inspiration. A couple of tricks to make it as quick as it is delish; Prep chopped pumpkin, refrigerate and store in an air tight container, so come salad time, you can just throw it in a pre heated oven and 30 minutes later, you’re ready to go. Or, even better, if you’re super organised and up for some meal planning, incorporate roast pumpkin at dinner the night prior, sneak some leftovers into the fridge and simply reheat in the oven for a few minutes. Hope you guys really love this fun spin on the usually humble Tuna Salad. And of course, if you’re Vegan or just not into Tuna, it works equally well with oven roasted Sea Salt & Turmeric Chickpeas xx
1 can Tuna in Extra Virgin Olive Oil, drained
2 generous handfuls spinach leaves
1 cup, chopped pumpkin
1tsp Extra Virgin Olive Oil
1/2 cup red grapes, chopped
6 Kalamata Olives, sliced
1 carrot, grated
1/2 cup purple cabbage, finely sliced
1 tomato, diced
1tbs Apple Cider Vinegar
Juice of half a lemon
Sprinkle of Sea Salt
1. Pre heat the oven to 190, line a baking tray with baking paper. Spread the chopped pumpkin out on the tray, drizzle with 1tsp Olive Oil, mix well to coat evenly, sprinkle with sea salt and transfer to the oven for approximately 30 minutes or until golden and slightly charred.
2. In the meantime, assemble salad. In a medium sized serving bowl, combine spinach leaves, cabbage, olives, grapes, tomato and carrot, mix well to combine.
3. In a small mixing bowl, whisk together the ACV, lemon juice and a good sprinkle of sea salt. Pour over the Salad and mix well to combine.
4. Once the pumpkin is ready, add to the salad and fold in gently to combine. Add some cooked brown rice or quinoa to make this