Tuna, Corn and Carrot Salad

Nutrition

Ingredients

• No Net Tuna in Spring Water
• Corn Kernels
• Raw Carrot - peeled
• Baby Spinach
• Hass Avocado
• Olive Oil
• lemon juice
• Sea Salt
• Black Pepper, Ground

Instructions

1. 1.Bring a small saucepan of water to the boil.
2. 2.Add the corn and cook for about 5 minutes if using frozen corn. If using canned corn, simply heat it for about 2 minutes.
3. 3.Drain the corn thoroughly.
4. 4.Wash and dry the spinach leaves.
5. 5.Peel and grate the carrot.
6. 6.Dice the avocado into small cubes.
7. 7.In a large bowl, combine the spinach, grated carrot, warm corn and drained tuna.
8. 8.Gently fold in the avocado.
9. 9.Dress with olive oil, lemon juice, salt and black pepper.
10. 10.Toss gently to avoid breaking up the avocado and serve immediately.