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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This delicious gluten and dairy free bowl is full of healthy antioxidants and contains 3 of your 5 a day. Plus, the tuna makes this a high protein choice.
1 Put a small saucepan of water over a high heat and bring to the boil. Carefully add the eggs and cook for 7 min. Remove the eggs and immerse them in a bowl of cold water to cool them quickly.
2 Flake the tuna and put in a bowl with the lemon juice, capers and mayonnaise. Season with freshly ground black pepper and mix well.
3 Set out 4 serving containers (with lids if making in advance) and cover the base of each with some shredded lettuce and grated carrot. Top with the tuna mayo, cherry tomatoes, cucumber, sweetcorn and radishes. Squeeze some lemon juice over the avocado quarters and add these to the containers. Whisk the dressing ingredients together in a small bowl, season with freshly ground black pepper and spoon over the salads.
4 Peel the cooled boiled eggs, then halve and add to your containers. Serve straightaway, or seal the containers and keep in the fridge. Eat within 2 days.
Calories 457 cal
Kilojoules 1912 kJ
Total fat 26 g
Saturated fat 4.8 g
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