Recipe

Tuna Avocado & Lemon Yoghurt Dressing

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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 2

  • 2 tins x shredded tuna in brine - drain
  • 2 x avocados
  • 100g x cherry tomatoes - halve
  • 1/2 tbsp x lemon juice
  • 1/2 tsp x lemon zest
  • 1/2 clove x garlic - crush, peel and chop finely
  • 2 stalks x spring onions - remove ends and slice
  • 1/2 tsp x paprika
  • 1/2 tub x plain yoghurt
  • 1/2 tbsp x sunflower seeds
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 tins x shredded tuna in brine - drain
  • 4 x avocados
  • 200g x cherry tomatoes - halve
  • 1 tbsp x lemon juice
  • 1 tsp x lemon zest
  • 1 clove x garlic - crush, peel and chop finely
  • 4 stalks x spring onions - remove ends and slice
  • 1/2 tsp x paprika
  • 1 tub x plain yoghurt
  • 1 tbsp x sunflower seeds
  • salt and pepper (from your pantry)

Method

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 equal portions of avocado wedges on each plate. Top with shredded tuna, cherry tomatoes, lemon yoghurt dressing and spring onion slices. Sprinkle with paprika and scatter with sesame seeds.