Tuna Salad with Creamy Avocado Dressing
30 Minutes
〰️
30 Minutes 〰️
Serves 4
Ingredients
2 handfuls of green beans
2 handfuls of baby potatoes
1 handful of cherry tomatoes, halved
1/3 cup green olives, pitted
200g jar of tuna in olive oil, drained
1 handful of radishes, thinly sliced
1 large cucumber, chopped
1/4 red onion, thinly sliced
4 boiled eggs, peeled and halved (6 minute boil for runny yolk)
Creamy Avocado Dressing:
1 ripe avocado
1 clove of garlic
3 tablespoons olive oil
A handful of baby spinach
Juice of 1 lemon
1 teaspoon Dijon mustard
3 spring onions, chopped
Salt and pepper, to taste
Water, as needed for consistency
Method
Boil the Potatoes: To boil baby potatoes, start by placing them in a pot of salted water and bringing it to a boil. The beans will also be cooked in this pot, so ensure enough room for everyone! Boil the potatoes until tender, about 15-20 minutes (you should be able to slide a knife through them easily). Once cooked, strain the potatoes and pour them back into the pot; they will steam, drying themselves off.
Prepare the Beans: While the potatoes cook, prepare the beans by trimming the ends off and remove any strings if necessary. Fill a large bowl with ice and cold water. This will be used to cool down the beans immediately after blanching to stop the cooking process.
Blanch your Beans: Add the green beans to the pot of boiling potatoes. Let them cook in the water for about 2-4 minutes, depending on how crisp you like them. The beans should be bright green and tender but still crisp. Use a slotted spoon to transfer the beans from the boiling water directly into the ice bath. This stops the cooking process and preserves their bright green color and crisp texture. Once the beans have cooled in the ice bath for a couple of minutes and are completely cold, drain them from the ice water. Pat them dry with a clean kitchen towel or paper towels.
Prepare the Dressing: In a blender, combine the avocado, garlic, olive oil, baby spinach, lemon juice, Dijon mustard, and spring onions. Blend until smooth. Gradually add water until you achieve a silky consistency. Season with salt and pepper to taste. Adjust the seasoning as needed.
Assemble the Salad: In a large mixing bowl, combine the blanched green beans, boiled baby potatoes, halved cherry tomatoes, pitted green olives, drained tuna, sliced radishes, chopped cucumber, and thinly sliced red onion. Pour over the Avocado dressing and mix to combine. Divide the dressed salad among plates. Top each serving with a boiled egg cut in half.
Notes
Feel free to leave the Tuna out of this recipe for a vegetarian option.