Tuna Avocado Salad
Tuna and avocado salad with lemon basil dressing, perfect for quick and healthy meals. Serve in pita bread pockets or on a baked potato.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Can opener
- Microplane
- Citrus press
- Pepper mill
- Measuring spoon
- Spoon
Ingredients
- 315g can tuna in spring water, drained
- 300g can cannellini or butter beans, drained
- 1 tomato, chopped
- 1 avocado, skin and pip removed and chopped
- Juice of 1/2 lemon
- 1 teaspoon grated lemon rind
- 1 tablespoon chopped basil
- 2 tablespoons low fat natural yoghurt
- Freshly ground or cracked black pepper, to taste
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