Raw Salad with Tuna & Sweet Agave & Avocado Dressing


Avocado and agave dressing:
1 tbp of Agave nectar or honey
1 avocado, diced
1 – 2 red chillies, deseeded and roughly chopped (choose the small for a fiery taste or the large ones for a milder taste)
2 tbsp apple cider vinegar
1 – 2 cloves garlic, crushed
1 tablespoon mixed zest, (orange, lemon and lime)
1/3 cup of fresh mint leaves, picked
1/3 cup of fresh basil leaves, picked
¼ cup of olive oil
2 tbsp of water

Raw vegetable salad ingredients:
1 red capsicum, trimmed and cut into 2-3 cm lengths
1 cup green beans, trimmed and cut into 2-3 cm lengths
1 cup raw broccoli, trimmed and cut into floret’s
1 cup grated beetroot
1 cup grated carrot
2 cups fresh wild or baby rocket, washed
400g tin tuna in spring water



In a food processor or jug blender, combine all dressing ingredients, blend until smooth. Set aside until needed.

In a large mixing bowl, toss briefly to combine the tuna, capsicum, beans, broccoli, beetroot and carrot.

Place a handful of the rocket on each plate and top with vegetable salad