Tuna & Avocado Salad
10 minutes preparation
10 serves of vegies in this recipe
315g can tuna in spring water, drained 300g can cannellini or butter beans, drained 1 tomato, chopped 1 avocado, skin and pip removed and chopped Dressing
Juice of ½ lemon 1 teaspoon grated lemon rind 1 tablespoon chopped basil 2 tablespoons low fat natural yoghurt Freshly ground or cracked black pepper, to taste
In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture.
Serves 4. Serving suggestion
Stuff the mixture into pita bread pockets; serve in a wholemeal roll; or pile on top of a baked jacket potato or toasted Turkish bread.