Summer Rice Salad with Tuna
Tips
Better For You Tips: When in season include a punnet of freshly blanched asparagus spears or for a fuller meal use the salad and serve it in stuffed, roasted red peppers.
This colourful salad is bursting with flavour and is filling enough to be eaten as meal for dinner. Any leftovers can then be used for a healthy lunch!
Feeds
4People
Preparation time
55Min.
easy
Ingredients
- 200 ml brown rice, uncooked
- 1 tin corn kernels, drained
- 2 x 170 g tins of canned tuna in water, shredded and drained
- bunch spring onions, finely chopped
- punnet cherry tomatoes, sliced
- 70 g mixed baby leaf salad
- 1 medium-sized avocado, peeled and diced
- 125 ml Knorr Italian vinaigrette Salad Dressing
Preparation method
- Boil rice in salted water until cooked then drain and allow to cool
- When rice has cooled stir in the corn kernels, tuna, spring onion, cherry tomatoes, baby leaves and avocado
- Add the Knorr Light Italian Vinaigrette Salad Dressing and toss to coat the salad
- Season (to taste) with salt and black pepper
Nutrition
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