Quick Pumpkin Tuna Salad
Based on 0 ratings
"Super easy, sour, sweet and savoury combined in a warmer kind of salad. When I came home from my cold walk outside this soothing salad was the perfect way to go. It’s light, but filling."
Difficulty
Easy 👌10
min.
Preparation
3
min.
Baking
0
min.
Resting
Ingredients
Servings2
400 g
lettuce
200 g
canned tuna
200 g
pumpkin
200 g
chickpeas
4 tsp
spirulina powder
2 tsp
mustard
20 ml
olive oil
20 ml
balsamic vinegar
20 drops
lime juice
10 g
ras el hanout
16
feta cheese
Step 1/5
- 400 g lettuce
- 200 g pumpkin
I used frozen pumpkin for this salad. Put them into a pan and cook with some hot water for about 5 minutes. In the mean time, cut and add lettuce to a bowl.
Step 2/5
- 200 g chickpeas
- 10 g ras el hanout
Next, rinse the chickpeas and fry them together with a minimal amount of oil and the ras el hanout herbs on middle heat for about 5 minutes.
Step 3/5
- 200 g canned tuna
Add the tuna from the can and drain the water away. Add pepper & salt if you like.
Step 4/5
- 4 tsp spirulina powder
- 2 tsp mustard
- 20 ml olive oil
- 20 ml balsamic vinegar
- 20 drops lime juice
Make the dressing: mix the balsamic vinegar, olive oil, mustard and lime juice and eventually add to the salad.
Step 5/5
- 16 feta cheese
Finish with adding the feta cubes. Ready to go!
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