Ingredients
- 200g fusilli pasta
- 250g green beans, trimmed, cut into 4cm lengths
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- a pinch sugar
- 1 bunch English spinach, trimmed, washed and shredded
- 200g red grape tomatoes, halved
- 2 ripe avocados, halved, stone removed, peeled and chopped
- 425g can tuna in oil, drained and broken into large chunks
Method
- Step 1Cook 200g fusilli pasta in boiling water for 10 minutes. Add 250g green beans, trimmed, cut into 4cm lengths and cook for a further 2 minutes. Drain well. Cool.
- Step 2Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard and a pinch sugar. Season. Combine the pasta, beans, 1 bunch English spinach, trimmed, washed and shredded, and 200g red grape tomatoes, halved.
- Step 3Add 2 ripe avocados, halved, stone removed, peeled and chopped, 425g can tuna in oil, drained and broken into large chunks, and the dressing. Toss gently to combine. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
3244 kj
Energy
52g
Fat Total
10g
Saturated Fat
9g
Fibre
31g
Protein
30mg
Cholesterol
461.95mg
Sodium
4g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Alison Roberts
- Image credit: John Paul Urizar & Amanda McLauchlan
- Publication: Fresh Living
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