Tuna Spring Salad

Can you feel it? The lightness in the air, the chirping of the birds, the sun raising it's head much earlier? Yes ladies and gentleman - spring most certainly is on it's way! 



I had planned on making Hungry Desi's Palak Channa for lunch, but I soon vetoed that idea. Curries were definitely not meant for a day like today. No, days like today call out for crunch and flavour and crispness. And so I whipped up this light salad for two. But don't you worry my dear chickpea, I will soon put you to good use in that curry!

Tuna Spring Salad

Serves 2

5 button mushrooms, halved and sliced

5 radishes, sliced thinly with a vegetable peeler

1/2 medium apple

15 cherry tomatoes, halved

60g (2 oz) baby spinach leaves

1 tin (150g/5oz) tuna in brine, drained

salt and pepper to taste

3 tbsp olive oil

2 tbsp lemon juice

1 tsp sugar

1 tsp sesame seeds

1. Combine mushrooms, radishes, tomatoes and apple pieces in a bowl. Season with salt and pepper.

2. Arrange spinach leaves on two plates. Spoon salad onto the leaves and top with the tuna.

3. Make a salad dressing by whisking together the olive oil, lemon juice and sugar. Drizzle over the salad and finish with a sprinkling of sesame seeds.

4. Serve with warm pita bread on the side.

Nutritional info (per serving): Calories 320.8, Total Fat 21.5 g , Saturated Fat 3.0 g, Polyunsaturated Fat 2.2 g, Monounsaturated Fat 15.1 g, Cholesterol 17.9 mg, Sodium 820.9 mg, Potassium 774.1 mg, Total Carbohydrate 16.8 g, Dietary Fiber 3.8 g, Sugars 1.3 g, Protein 17.9 g

Good source of:  Selenium 90.8 %, Vitamin A 73.4 %, Niacin 60.3 %, Vitamin C 58.4 %, Vitamin B12 37.5 %, Vitamin B6 24.4 %, Manganese 24.0 %, Folate 22.2 %, Vitamin E 20.6 %, Phosphorus 20.2 %