Pesto Tuna Kitchen Sink Salad

Recipe by
Chef Charlotte Langley

This fresh salad is packed with Chef Charlotte’s fave veggies. But it’s beauty lies in the fact you can personalize it any way you want. Don’t like broccoli? Leave it out. Love nuts? Add ‘em in. Your salad, your rules (just don’t forget the Scout Tuna).

Cook time: 20 minutes
Difficulty: Beginner
Serves: 4-6

Ingredients:

2 tins of Scout Tuna in Olive Oil or Garden Pesto
1 endive, chopped
1 cup of romaine lettuce, chopped
½ cup of arugula
½ cup of broccoli, chopped
1 avocado, chopped
½ cup of cherry tomatoes, halved
¼ cup of of radishes, thinly sliced
¼ cup of carrots, thinly sliced
¼ cup of cucumber, thinly sliced
¼ cup of cooked corn kernels
¼ cup of mixed, soft herbs
1 lemon’s worth of zest and juice

Cooking Instructions:

1. Toss all your veggies in your favourite salad bowl.
2. Top your salad with two cans of Scout Tuna, and the juice and zest of 1 lemon. Toss again.
3. Voila! (That was so easy, we feel like we should add a third step.)