Tuna salad with creamy lemon dressing
6 - 11
PersonalPoints™ per serving
This salad is rich in protein an carbohydrates guaranteed to keep you satisfied.
Tuna, canned in springwater, drained
130 g, halved lengthwise, sliced diagonally
Light sour cream
Fresh lemon rind
1 tsp, finely grated
- Cook the potatoes in a medium saucepan of boiling salted water for 15 minutes, or until tender. Drain. Allow to cool for 10 minutes before slicing thickly.
- Meanwhile, divide baby spinach and rocket leaves among 4 plates. Top with tuna, avocado, cucumber and potatoes.
- Combine mayonnaise, sour cream, rind, juice and ¼ cup (60ml) water in a small bowl.
- Drizzle dressing over salads, season to taste with salt and freshly ground black pepper and serve.