Tuna Beetroot Avocado and Walnut Salad
Preparation time: 5 minutes
Nutrition: Per serving
Bursting with fresh flavours, this unusual salad is quick and easy to make, and can be served as a starter or a light lunch.
3 ripe avocados
6 (480g) whole beetroots, cooked & ready to eat (not in vinegar)
3 small tins of tuna in water, about 210g tuna meat
3 clementines, segmented
120g walnuts/walnut pieces
3 tbsp extra virgin olive oil
6 tbsp good quality balsamic vinegar
Handful of basil leaves
Peel and slice the avocados, slice the beetroots and display them around the plate or salad bowl.
Roughly chop the walnuts and sprinkle these over the avocado and beets along with the tuna and Clementine segments.
In a jug, whisk together the olive oil and balsamic vinegar and drizzle over the salad. Finish by decorating the top with some basil leaves.