Lentil, Vegetable and Tuna Salad
Nutrition per serving
| Calories | 327 kcal |
| Protein | 30.3 g |
| Carbs | 30.8 g |
| Fats | 10.6 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 6.7 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 6.2 g |
| Fiber | 12.9 g |
| Sodium | 265 mg |
Ingredients
| Basil Leaves | |
| Canned Lentils | |
| Baby Spinach | |
| Lemon Juice | |
| Olive Oil | |
| Broccoli florets | |
| Green Beans (snap beans) | |
| Fish, Tuna, Liight, Canned in Water, Drained Solids | |
| Red Pepper Flakes (Chili Flakes) |
1. Steam the broccoli and green beans in a small amount of water (1-inch of water) for 4-5 minutes until tender but crisp.
2. Meanwhile, to make the dressing, in a small bowl combine the olive oil, lemon juice and chilli flakes.
3. To make the salad, in a large serving bowl combine the vegetables with the tuna, lentils and basil.
4. Add the dressing and mix well to coat.
Serve immediately.