This salad LITERALLY took me 5 minutes to throw together. I promise! I timed myself whilst I assembled its various components. It was a mad busy morning which extended well into my lunch hour by which time I was famished (read : did not want to cook!). Hey presto !
I do love tuna mayo but obviously mayo is just not an option for me unless it’s a cheat day. Nor is sour cream or crème fraiche. The magic ingredient you ask ? Read on …
Servings - 3
Time : 5 minutes
You will need :
1)In a mixing bowl, throw in the tuna (drain the water) and add the Greek yoghurt to it. Mix about well.
2)Now add pepper and half the quantity of chilli flakes to the tuna-yoghurt mixture. Mix well
3)Now add in the chickpeas, kidney beans and olives. Mix well and add in the rest of the chill flakes. At this point if you require salt as per your palate add it in. I found I didn’t need to because the water in the tuna can had a tiny quantity of salt in it already
4)Lastly to the mixing bowl add the lemon juice and mix all contents well
5)Scoop a portion of this over your choice of salad leaves which you’ve drizzled balsamic vinegar on; fork at the ready – GO!** I threw in some grilled asparagus to go with leftovers. Feel free to add more veggies like sugar snap peas or celery or cucumber to your salad. *** you can make this vegetarian by throwing in 150g of grilled cottage cheese instead. No need for the yoghurt then
Juggling many roles from physician to writer to pilates instructor to Marketing-PR executive, Dr. Daamini is constantly pushed and inspired to get creative on how to encompass a Retreat into her daily life.