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Tuna, lemon and avocado salad

Name: Tuna, lemon and avocado salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons rice bran oil or olive oil; 1 lemon, peeled, pith removed, flesh roughly chopped; 3 tablespoons (1/4 cup) finely chopped chives; 425g can tuna in springwater, drained, flaked; 2 baby cos lettuce, roughly chopped; 2-3 small red radishes, thinly sliced; 2 celery stalks, finely chopped; 4 hard-boiled eggs, halved; 1 avocado, thickly sliced

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10m

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Perfect for a protein-filled packed lunch, this tuna and avocado salad with a zingy lemon dressing is quick and easy to prepare.

2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons rice bran oil or olive oil
1 lemon, peeled, pith removed, flesh roughly chopped
3 tablespoons (1/4 cup) finely chopped chives
425g can tuna in springwater, drained, flaked
2 baby cos lettuce, roughly chopped
2-3 small red radishes, thinly sliced
2 celery stalks, finely chopped
4 hard-boiled eggs, halved
1 avocado, thickly sliced

Method

1.

Whisk vinegar, mustard, oil, lemon and chives in a large bowl. Season to taste with sea salt and pepper.
2.

Add remaining ingredients to dressing and toss to combine. Serve immediately.