Sandwiches can get boring so why not try packing a quick salad. If you’re eating rice or pasta you can cook a bit extra so there is some left over for lunch the next day. Then add a couple of spoons of flavour-packed salsa dip, a few bits from the store cupboard and hey presto a colourful healthy salad.”
Preparation: 5 mins Cooking: none Serves: 1
Per serving: Energy 371kcal, Fat 3.5g, Of which saturates 0.8g, Total sugars 6.9g, Salt 1.73g

150g cooked brown basmati rice (or 65g raw brown basmati cooked until tender)
3 tbsp fresh salsa dip
2 spring onions, sliced
50gred kidney beans
50gcanned or bottled peppers, drained and sliced
1 (80g) can tuna steak in brine, drained and flaked
salad leaves to serve

1. Mix the rice with the salsa, onions, beans and peppers. Season to taste. Gently fold in the tuna.
2. Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.

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