Description
Rich in protein, my version of the classic tuna niçoise salad includes beta carotene-rich sweet potatoes and vibrant watercress pesto.
Ingredients
Scale
- 1 small sweet potato, sliced into rounds
- 1 can tuna, drained
- 1 medium egg, hard-boiled
- 1/4 medium avocado, diced
- 100g green beans
- 40g baby leaf salad mix
For the pesto
- 80g watercress leaves
- Juice of 1 lemon
- 1 garlic clove, finely minced
- 50g pine nuts
- 3 tablespoons olive oil
- Salt to taste
Instructions
Preheat the oven to 200C then place the sweet potatoes on a baking tray lined with parchment paper and cook in the oven for 20-30 minutes or until tender.
Cook the green beans in a pan of boiling water for 4-5 minutes until tender. Drain then set aside.
To make the pesto, combine all the ingredients in a food processor then blitz to form a slightly rough paste. Season with salt and pepper.
To serve the salad, base the bowl with salad leaves then add the sweet potatoes, avocado, green beans, tuna and eggs. Spoon a generous amount of the pesto all over the salad and enjoy!
Nutrition
- Serving Size: Serves 1
- Calories: 461
- Fat: 17.3
- Saturated Fat: 3.5
- Carbohydrates: 31.3
- Fiber: 7g
- Protein: 45g