Radicchio, Grapefruit & Tuna Salad
PREP 10 MIN•COOK NONE
DF
EF
GF
NS
NF
Number of servings
2
200g radicchio leaves separated
1 pink grapefruit peeled, segmented & 2 tsp juice reserved
1⁄2 avocado (medium, 8.5 oz) diced
140g drained canned tuna in brine flaked
2⁄3 cup (120g) pre-cooked quinoa cooked according to packet directions
6 sprigs of fresh cilantro leaves picked
2 tsp olive oil
salt & pepper, to taste
Arrange radicchio on serving plate. Scatter over grapefruit, avocado, tuna, quinoa and cilantro.
Whisk reserved grapefruit juice and oil together and season with salt and pepper, to taste. Drizzle over salad and serve.
Energy (kJ)
1240 kJ / 297 cals
Protein
23.8 g
Fat
13.3 g
Sat. Fat
2.4 g
Carbs
17.7 g
Sugar
5.8 g
Fiber
8.6 g
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