Tuna Corn Salad with Creamy Dill Dressing
A fresh and vibrant salad that has burst of flavour and crunch in every mouthful. This tuna corn salad is perfect served on its own or alongside corn chips or on a wrap or sandwich.
Servings: 4
Calories: 501kcal
Equipment
- Chopping Board
- Sharp knife
- Large salad bowl
- Medium Mixing Bowl
Ingredients
- 3 corn cobs corn kernels sliced off
- 425 grams canned tuna in Springwater, strained
- 3 spring onions thinly sliced
- ¼ red onion peeled and finely chopped
- 2 sticks celery diced
- handful fresh parsley roughly chopped
Salad Dressing
- 4 tablespoons extra virgin olive oil
- ½ cup Greek yoghurt or natural coconut yoghurt
- ½ cup mayonnaise
- 4 tablespoons lemon juice
- small handful dill roughly chopped
- 1 teaspoon sea salt flakes
- cracked black pepper to taste
Instructions
- To a large mixing bowl add the fresh corn kernels, tuna, spring onions, finely chopped red onion, diced celery, roughly chopped parsley, salt and pepper.
- Next, make the dressing. To a small mixing bowl add the olive oil, yoghurt, mayonnaise, lemon juice, dill, salt and pepper. Whisk to combine until smooth and creamy.
- Pour the dressing into the salad mixture and toss to coat everything evenly, breaking up the tuna into smaller chunks.
- Enjoy this salad alongside corn chips or crackers or use as a sandwich or wrap filling.
Video
Notes
Storage
Store in a glass airtight container for 3-4 days.Serving Suggestions
Eat just as it is, serve with corn chips or crackers to scoop the salad up with or use to fill a wrap or sandwich. For a low carb wrap option, use a large lettuce leaf as a wrap.Nutrition
Calories: 501kcal | Carbohydrates: 17g | Protein: 26g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1032mg | Potassium: 477mg | Fiber: 2g | Sugar: 7g | Vitamin A: 402IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 2mg