100 g green beans, trimmed, diagonally sliced
½ baby cos lettuce, washed, torn
4 radishes, trimmed, cut into thin wedges
185 g canned tuna in springwater, drained, flaked
1 small avocado, sliced
2 tbsp 97% fat-free mayonnaise, or gluten-free mayonnaise
1 tbsp freshly squeezed lemon juice
1 tbsp wholegrain mustard, or gluten-free mustard
Freshly ground black pepper, to season
- Bring a small saucepan of water to the boil. Add beans and cook for 1 minute. Drain and rinse under cold water. Pat dry with paper towel.
- Put beans, lettuce and radishes in a medium bowl, tossing to combine. Add tuna and avocado, tossing to combine. Divide salad among shallow serving bowls.
- Whisk all dressing ingredients in a bowl. Serve salad drizzled with dressing.