What you’ll need

Serves 4

  • 800g tinned tuna in spring water, drained and flaked into smaller pieces or firm tofu
  • 4 oranges, skin sliced away, individual segments cut out
  • 2 large fennel bulbs, sliced thinly across bulb
  • 1/2 cup picked parsley leaves
  • 1 baby cos lettuce, torn into bite size pieces
  • 1/2 a small red onion, peeled and finely sliced or 4 – 5 stalks spring onions, finely sliced
  • 1 1/2 avocados, peeled and deseeded – 1 diced, 1/2 mashed (for dressing)
  • 20 black olives
  • 1/2 cup toasted pine nuts
  • 1 clove garlic, peeled and bashed
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons apple cider vinegar

The easy bit

  1. To make dressing combine 1/2 a mashed avocado, garlic, orange juice, cider vinegar, salt and black pepper in a clean glass jar and shake until mixed well.
  2. Combine tuna, oranges, fennel, parsley, cos, onion and avocado in a large mixing bowl. Drizzle dressing over the top and toss salad gently with clean hands. Divide between 4 bowls or plates, placing 5 olives in each and garnishing with pine nuts. Serve immediately.
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