المكونات
- White and red quinoa 360g
- Large mango 1
- Large ripe SpinneysFOOD Hass Avocado 1
- ClemenGolds 3
- SpinneysFOOD Piccolo Cherry Tomatoes on the vine 250g
- Red onion ½
- SpinneysFOOD Cooked Prawns 250g
- SpinneysFOOD Smoked Tuna 200g
- Rocket 75g
- SpinneysFOOD Fresh Coriander A handful
- Lime 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsps
- SpinneysFOOD Fine Sea Salt ½ tsp
Nutrition (Per serving)
- سعرات حرارية 791
- دهون 33.4g
- المشبعة 5.6g
- بروتين 39.4g
- الكربوهيدرات 89.1g
- السكريات 19.7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة التونا المدخّن والروبيان والمانغو مع تتبيلة حامضة
Seafood 15 Mins Prep · 25 Mins Cook
- Cook the quinoa according to package instructions and set aside to cool.
- Peel and slice the mango and avocado. Peel and slice 2 ClemenGold mandarins. Halve the cherry tomatoes. Finely slice the red onion.
- Place all the prepared ingredients in a bowl with the prawns, tuna, rocket and fresh coriander.
- To make the dressing, zest and juice the lime and remaining ClemenGold. Combine the citrus zest and juice, olive oil and salt in a jar. Close the lid and shake vigorously.
- Pour the dressing over the salad and toss to coat.
- Serve immediately.