Name: Easy edamame salad with tuna
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cup edamame beans; 1/2 cup roasted almonds; 2 spring onions, chopped; 1 red capsicum, thinly sliced; 1 yellow capsicum, thinly sliced; 1 carrot, peeled into ribbons; 1/2 head lettuce, chopped; 1/4 purple cabbage, thinly sliced; 2 x 185g cans tuna in spring water; Dressing; 1/3 cup unsalted peanut butter; 1/4 cup fresh orange juice; 2 tablespoon lime juice; 1 tablespoon gluten-free soy sauce; 1/2 teaspoon ginger, minced; 1 small clove garlic, minced; black sesame seeds, to serve

This recipe first appeared in Food magazine issue 86.

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Ingredients

2 cup edamame beans

1/2 cup roasted almonds

2 spring onions, chopped

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

1 carrot, peeled into ribbons

1/2 head lettuce, chopped

1/4 purple cabbage, thinly sliced

2 x 185g cans tuna in spring water

Dressing

1/3 cup unsalted peanut butter

1/4 cup fresh orange juice

2 tablespoon lime juice

1 tablespoon gluten-free soy sauce

1/2 teaspoon ginger, minced

1 small clove garlic, minced

black sesame seeds, to serve

Method

1.In a large bowl combine all of the salad ingredients apart from the tuna.

2.In a small bowl, whisk together the dressing ingredients and sprinkle with sesame seeds. Pour almost all of the dressing over the salad and toss well.

3.Gently break up the tuna and arrange over the salad. Drizzle over the remaining dressing and serve.