POLOKWANE – With warmer weather, making something light and refreshing for dinner is always a better option.
What’s for Dinner says, when in season include a punnet of freshly blanched asparagus spears, or, for a fuller meal use the salad and serve it in stuffed, roasted red peppers.
Ingredients
- 250ml brown rice, uncooked
- 1 tin corn kernels, drained
- 2 tins tuna in salt water, shredded and drained
- bunch spring onions, finely chopped
- punnet cherry tomatoes, sliced
- 70g mixed baby leaf salad
- 1 avocado, peeled and diced
- 125ml KNORR Italian Vinaigrette Salad Dressing
Method
- Boil rice in salted water until cooked then drain and allow to cool
- When rice has cooled stir in the corn kernels, tuna, spring onion, cherry tomatoes, baby leaves and avocado
- Add the KNORR Light Italian Vinaigrette Salad Dressing and toss to coat the salad
- Season (to taste) with salt and black pepper.
Related Articles
