15 minsLunch

Herb salad with tuna, avocado and shaved radishes

Makes: four servings
Makes: four servings


  • 1 cup chopped parsley
  • ½ cup chopped mint
  • ¾ cup dill
  • 4 cups radish
  • 1 ¼ lbs canned tuna
  • 8 cups arugula
  • 1 lemon
  • ¼ cup olive oil
  • 2 avocados


  1. Roughly chop parsley, mint and dill leaves. Add to a mixing bowl.

  2. Thinly slice radish into discs. Add to the mixing bowl.

  3. Drain tuna and break into large flakes; add to the bowl along with arugula, lemon juice, olive oil, a generous pinch of salt and pepper. Toss gently and place on serving dish.

  4. Scoop out avocado flesh from skin and dice. Add to the salad and sprinkle with more salt to taste. Enjoy!