Tropical Tuna, Mango and Avo Salad with Falafel
with cucumber and cherry tomatoes
A salad that features protein-packed tuna with soft and sweet mango to put you in mind of summertime and warmer climes.
Tags:
Super Quick
•Calorie Smart
•Family Friendly
Allergens:
Fish
•Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
1 unit(s)
Mango
1 unit(s)
Avocado
1 unit(s)
Cucumber
125 grams
Cherry Tomatoes
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
120 grams
Salad Leaves
1 unit(s)
Orange
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat35.9 g
of which saturates3.9 g
Carbohydrate57.2 g
of which sugars33.6 g
Dietary Fiber11.5 g
Protein23.8 g
Cholesterol0.6 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
Cooking Steps
1
- Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut into 1cm chunks (discard the stone).
- Trim the salad leaves, then chop into bite-sized pieces.
- Drain the tuna in a sieve and add to a large bowl.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve the cherry tomatoes.
2
- Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
- Zest, then peel the orange with a knife and separate the segments.
- In a large salad bowl, make the dressing by mixing the apple cider vinegar, orange zest (to taste), mayo and a good drizzle of oil.
- Season to taste with salt, pepper and sugar.
3
- Toss the salad leaves, mango, avo, tuna, cucumber and cherry tomatoes with the dressing.
- Season to taste with salt and pepper.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
4
- Divide the salad between bowls.
- Arrange the orange slices on top.
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