Tuna, spinach, celery and mint salad.
Cook time: NA | Prep time: 10 mins | Serves: 1
Ingredients.
95g tuna
1 stalk celery, finely diced
1/2 lebanese cucumber, finely diced
2 stalks of broccolini, finely diced
2 tablespoons of trail seed mix
1/4 cup tinned corn kernels
1/2 cup baby spinach
8 mint leaves
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
1/2 orange, juiced
salt and pepper
Method.
1. In a jar for one add tuna, celery, cucumber, broccolini, trail mix, corn, baby spinach and mint. Place the lid on and store in the fridge. It will last 4 days as is.
2. In another small jar add olive oil, red wine vinegar, orange juice, salt and pepper. Shake and store in the fridge until you serve salad.
3. Pour the dressing into the salad jar, give the jar a shake and tip into a bowl and serve.
Cooking Notes:
Save money and time. Make 3-4 jars at the same time for easy quick lunches on the run.
Times the dressing by four and it will last in the fridge for 2 weeks
