Tuna, lemon & avocado salad

title="Tuna, lemon & avocado salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-lemon-amp-avocado-salad.jpg" srcset="https://img.taste.com.au/NeYrUjv4/w720-h480-cfill-q80/taste/2016/11/tuna-lemon-avocado-salad-28453-1.jpeg 720w, https://img.taste.com.au/ibrBUKnY/w643-h428-cfill-q90/taste/2016/11/tuna-lemon-avocado-salad-28453-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna, lemon & avocado salad"
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• 0:10 Prep


• 
  4 Servings


• Capable cooks

Featured in
Nutrition information, Low carb recipes

Ingredients

• 2 tablespoons white wine vinegar


• 2 teaspoons Dijon mustard


• 2 tablespoons rice bran oil (see note) 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

• 
  
  
  Step 1
  
  
  
  
  Whisk vinegar, mustard, oil, lemon and chives in a large bowl. Season to taste with sea salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add remaining ingredients to dressing and toss to combine. Serve immediately.
  
  
  

• Low carb


• Low kilojoule


• Low sodium


• Low sugar

Nutrition

• 1497 kj

  Energy




• 28g

  Fat Total




• 6g

  Saturated Fat




• 3g

  Fibre




• 25g

  Protein




• 233mg

  Cholesterol




• 282.2mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Available from selected supermakets.

• Author: Kate Tait


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au