5-10 minutes preparation time, 15 minutes cooking time
1 small can of tuna in spring water, drained, or 80g shredded chicken (or other left over meat)
¾ cup iceburg or cos lettuce, shredded
½ cup red cabbage, shredded
1 handful alfalfa sprouts
1 carrot, chopped
½ small cucumber, chopped
¼ cup canned brown lentils, rinsed
1 Tbsp pepitas
1 Tbsp extra virgin olive oil
Juice of ½ lemon, or 1 tsp wholegrain mustard
- Combine lemon juice or mustard, and olive oil in a small dish and set aside.
- Toss remaining salad ingredients in a large bowl, or arrange on a serving plate.
- Drizzle salad with olive oil dressing just prior to serving.
Note: This salad was inspired by using up left overs from the fridge. Feel free to add in any other left over vegetables you have or try substituting the tuna with 80g shredded chicken.