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Summer Rice Salad with Tuna

Summer Rice Salad with Tuna

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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!

Preparation time


200 ml brown rice, uncooked
1 tin corn kernels, drained
2 tins tuna in salt water, shredded and drained
bunch spring onions, finely chopped
punnet cherry tomatoes, sliced
70 g mixed baby leaf salad
1 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
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.

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