Tuna, Sweet Potato and Cucumber Salad

Ingredients

• Sweet Potato1 medium (180 g)
• Cucumber3/4 cup (90 g)
• Lettuce1 cup (35 g)
• Parsley1 tablespoon (4 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water6 cup (120 g)

Instructions

1. 1

   Step 1

   Peel and dice the sweet potato. Boil for 8-10 minutes or until soft. Drain.

2. 2

   Step 2

   In the meantime, shred the tuna.

3. 3

   Step 3

   Slice the cucumber and add with the previously washed lettuce leaves.

4. 4

   Step 4

   You can replace the lettuce with any green leaf, such as arugula, spinach, beets, etc.

5. 5

   Step 5

   Mix the olive oil with the lemon juice and chopped parsley in a bowl. Season with salt and pepper.

6. 6

   Step 6

   Add the cooked sweet potato, pour over the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Sweet Potato and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.