About
This tuna salad uses cauliflower to form the rice base and is combined with aromatic dill, salty capers and creamy avocado.
This makes for a great light lunch and is ideal for meal prepping.
Ingredients
- 2 ounce canned tuna
- 2 teaspoon lemon juice
- 1 tablespoon, whole pieces capers
- 1 cup, cut pieces baby spinach
- 1 teaspoon, whole pieces dill weed, fresh
- 1 cup, cut pieces cauliflower rice
- 1 tablespoon, chopped parsley, fresh
- 1 tablespoon olive oil
- ½ each avocado
- ¼ cup, sliced cucumber, raw, with peel
- ¼ medium – 2 1/2" diameter red onion
Instructions
- Add the rice to a mixing bowl.
- Finely slice the onion, roughly chop the spinach and dice the avocado and cucumber. Add to the mixing bowl along with the cauliflower rice, capers and dill. Season and drizzle over the lemon juice. Mix well to combine.
- Flake over the tuna and scatter with fresh parsley. Drizzle with the olive oil to serve.
Nutrition Facts
- Servings: 2
- Calories: 168.8kcal/706.3kJ (per serving)
- Fat: 12.7g (per serving)
- Carbs: 8.5g (per serving)
- Protein: 8.2g (per serving)
