Salads in winter are a revelation. Whilst I adore and encourage wonderful winter warming stews and curries, I also love to have light salads on occasion. I crave fresh spinach and rocket and am also rather partial to consuming an avocado. This salad I literally threw together one lunch time last week and had not planned to create a blog post around it – hence the one photo I took on my iPhone quickly before devouring the meal.
This salad I literally used up things that needed eating in my fridge and the result was heavenly. It got a number of instagram likes so thought I would share it here too. It’s more a case of assembling than anything else, but I hope I can encourage you to try it. I often tend to roast extra sweet potatoes so that I can use the leftovers in a salad a day or two later – hence the ones I used here.
Sweet Potato, Albacore Tuna, White Bean, Avocado and Rocket Salad
2 roasted sweet potato, cut into bite sized pieces
1 avocado, cubed
4 tbsp white beans
1/2 jar of Albacore tuna in olive oil
2 large handfuls of fresh rocket
salt and pepper, to taste
Lemon and Basil Oil Dressing
juice of half a lemon
2 tbsp basil infused olive oil
- Assemble all of the ingredients into a mixing bowl, gently mix and then plate up.
- Scatter each salad with a little basil infused olive oil and fresh lemon juice.