Thai Summer Salad
This light dish provides great flavour whilst using incredibly simple ingredients. This refreshing salad is great for summer and, with essentially no carbs, it’s great for cutting season too – bring on the shreds!
- 1 can tuna steak (in spring water – not oil)
- 2 carrots
- 1/2 cucumber
- 1 spring onion
- To dress: olive oil, soy sauce, lemon juice, pink Himalayan rock salt, black pepper & sesame seeds.
- Use a vegetable peeler to prepare thin slices of carrot and cucumber and place in a bowl; flake the tuna on top; chop up the spring onion and add to the salad.
- Mix together the olive oil, soy sauce and lemon juice and drizzle over; top with salt, pepper and sesame seeds to taste.