top of page

Spring Salad

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


  1. Combine lentils, snap peas, green peas, spinach and flaked tuna together in a large mixing bowl.

  2. 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.

9 views0 comments

Recent Posts

See All


bottom of page