Green and Purple Summery Salad - IQS Recipes

Ingredients

• 1 cup baby spinach leaves.
• 50 g purple cabbage, finely sliced.
• 1/2 avocado, cut into slices.
• 1 small (100g) zucchini, peeled into ribbons using a vegetable peeler.
• 50 g snow peas, ends trimmed.
• 1 cup mint leaves.
• 1 tablespoon walnuts, roughly chopped.
• 20 g feta, crumbled.
• 90 g pole and line caught tuna in brine.
• 1 heaped teaspoon extra virgin olive oil.
• 2 teaspoons apple cider vinegar.
• sea salt, to season.
• freshly cracked black pepper, to season.