Solo: Tuna Avocado & Lemon Yoghurt Dressing

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Solo: Tuna Avocado & Lemon Yoghurt Dressing

A quick and easy avocado salad with shredded tuna and cherry tomatoes, slathered in a zingy garlic and lemon infused yoghurt dressing and topped with spring onions, sunflower seeds and a sprinking of paprika. 26g carbs and 643 calories per plate.

Ingredients to serve 1

  • 1 tin x shredded tuna in brine - drain
  • 1 x avocado
  • 50g x cherry tomatoes - halve
  • ¼ tbsp x lemon juice
  • ¼ tsp x lemon zest
  • ¼ clove x garlic - crush, peel and chop finely
  • 1 stalk x spring onion - remove ends and slice
  • ⅛ tsp x paprika
  • 40ml x plain yoghurt
  • ½ tbsp x sunflower seeds
  • . x salt and pepper (from your pantry)


Step 1

Grate the rind off the lemon to create zest. Now cut in half and juice.

Step 2

Mix these ingredients in a bowl to create the yoghurt dressing: yoghurt, lemon zest, lemon juice, garlic, a twist each of freshly ground salt and pepper.

Step 3

Peel, stone and slice the avocado into thick wedges.

Step 3

To serve, pile the avocado wedges on the plate. Top with shredded tuna, cherry tomatoes, lemon yoghurt dressing and spring onion slices. Sprinkle with paprika and scatter with sesame seeds.