Tuna, egg and avocado salad with a creamy feta dressing
Servings 2
Ingredients
- 3 cups cabbage finely shredded with mandolin
- 1 stick celery
- 1/2 red onion diced
- 185 g sustainably caught tuna
- 1 handful fresh parsley chopped
- 50 g feta cheese
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 clove garlic roughly chopped
- 1 tsp dried or fresh oregano
- 2 tbsp water
- 1/2 avocado
- 2 eggs boiled for 3 minutes
- 3 tbsp pepitas toasted
Instructions
- Place eggs in pot of water and bring to the boil. Once boiling continue cooking for three minutes then douse eggs in cold water bath.
- Meanwhile shred cabbage and place in a large bowl with red onion, celery and parsley
- Add feta, olive oil, lemon juice, oregano, garlic and water to a small blender or food processor. Blend until smooth. Toss through cabbage salad.
- Toast pepitas for 3 - 5 minutes in a small skillet on the stove top
- Flake tuna from can on top of salad and add pepitas. Toss then roughly chop avocado, and eggs and place on top of salad.
- Enjoy.
Notes
If making one serving of salad follow the steps up to adding the tuna fish and then add avocado and boiled egg just before serving.
Will keep in the fridge covered for 2-3 days.