Sweet Potato and Tuna Salad with Lemon Herb Dressing
A refreshing and hearty salad featuring roasted sweet potatoes and flaky canned tuna, tossed with a zesty lemon herb dressing.
15 min
Prep
30 min
Cook
4
Serves
420
Calories
Macros · per serving
28g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 can canned tuna
- 4 cup spinach
- 1 cup cherry tomato
- 1 red onion
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 tablespoon fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes. Toss them in 2 tablespoons of olive oil and spread on a baking sheet. Roast for 25-30 minutes or until tender, turning halfway through.
- 3
While the sweet potatoes are roasting, thinly slice the red onion and halve the cherry tomatoes. Set aside.
- 4
In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, chopped fresh parsley, salt, and black pepper to make the dressing.
- 5
Drain the canned tuna and flake it into bite-sized pieces.
- 6
Once the sweet potatoes are cooked, let them cool slightly.
- 7
In a large bowl, combine spinach, roasted sweet potatoes, cherry tomatoes, red onion, and tuna.
- 8
Pour the lemon herb dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
- 9
Serve immediately or chill in the fridge for up to 1 hour before serving.
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