Makes 2 Servings
Macros: 284 Cal, Fat 5g, Carbs 32g, Fibre 12g, Protein 29g
1 cup Green Lentils (cooked, drained and rinsed)
1 1/2 cups Snap Peas (washed)
1/2 cup Frozen Peas (thawed)
1 cup Baby Spinach (chopped)
1 can Tuna (drained and flaked)
1 1/2 tbsps Red Wine Vinegar
1 1/2 tsps Extra Virgin Olive Oil
1 tbsp Dijon Mustard
1/8 tsp Sea Salt
1/8 tsp Black Pepper
Combine lentils, snap peas, green peas, spinach and flaked tuna together in a large mixing bowl.
In a small jar, combine vinegar, olive oil, mustard, salt and pepper. Put lid on and shake well. Pour dressing over salad and toss well. Divide into bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Canned Tuna: One can of tuna is equal to 165 grams (5.8 ounces).
No Tuna: Use diced chicken breast instead.
Vegetarian and Vegan: Skip the tuna and add extra lentils.