This is my new favourite salad.

Stay with me here, I know that in theory, no-one should need a recipe for salad but sometimes it’s easy to get stuck in a salad rut. I love salad, I even have a lunch box that’s designed for salad (with a little pot for dressing and cutlery). However, sometimes a change is as good as a rest.

This is a really tasty option, it’s substantial, travels well and is perfect for summer (if summer ever properly starts!).

The basis of this salad comes from Bill Granger’s Everyday, however, there was no way I was adding a lemon to my salad and there just wasn’t enough vegetables in it for me. So some deductions, some additions and there you have it, lunch.

Some things to bear in mind, tins are different sizes, I’ve measured the ingredients drained, so if in doubt get out your scales. Chop the vegetables so it’s bite size for you, I like them to be about the same size as the beans. A pot for dressing is useful, if you don’t have a lunchbox like mine, an empty herb jar works really well.

What

Half a tin of cannellini beans (I did weigh this and it worked out as 112g)

1 small tin of tuna in spring water (it’s the 80g tin but works out at 53g if you’re working from a bigger tin)

1 celery stalk, chopped

1 carrot, chopped

Half a red pepper, chopped

Shredded flat leaf parsley (about 4 stalks)

3 teaspoons lime juice

3 teaspoons olive oil

Salt and Pepper

How

Put all ingredients except lime juice, oil and seasoning in bowl or lunchbox.

Before serving/eating, shake lime juice, oil and seasoning together pour over your salad.

Mix it all together, eat.