Summer Tuna Salad (Paleo & Gluten Free)
This salad is super simple and very satisfying. The addition of paleo muesli a wonderfully crunchy texture and some variety from a garden salad. A quick salad to prepare and pack in the morning it makes a great dish for picnics, BBQ's and lunch at the office too.Content information
- Feb 22, 2017
1 - 2 x pkts mixed salad leaves - incl rocket & spinach leaves
4 x boiled eggs peeled and quartered
2 x cucumbers peeled & sliced
1 x avocado sliced
1 x punnet cherry tomatoes cut into halves
1 x can 425g tuna in oil
1 x cup Byron Bay Muesli Raw Paleo Mix
4 tbsp olive oil
1 tbsp Dijon mustard
1 tsp honey
4 tbsp lemon juice
1. Mix all of your vegetables and tuna in a large shallow bowl.
2. Mix the tuna through and top with the sliced egg and muesli.
3. In a separate bowl - whisk all dressing ingredients together.
4. Drizzle the dressing over the salad, toss lighlty and serve immediately.
Nb. If you are taking this to work or an event be sure to keep the dressing separate as it can wilt the leaves in time.
Recipe kindly provided by Gary from Byron Bay Muesli