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Poh Ling Yeow

Poh Ling Yeow

Chef, TV presenter, artist
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Tuna, persimmon and beetroot salad recipe

Lifestyle — Posted 19/02/16

Fresh autumn flavours and a juicy burst of sweet persimmon take this protein-packed salad to the next level.

Serves: 4-5 


425 g tinned tuna in oil, drained, broken into bite sized chunks 

3 sweet persimmons, peeled, each cut into 8 wedges, sliced into 1 cm pieces 

3-4 small to medium beets, peeled, coarsely grated (Tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.!)

1 tin chick peas, drained and rinsed 

½ continental cucumber, quartered lengthways and sliced 5mm pieces 

1 cup rocket or baby spinach leaves 

¼ cup sunflower seeds 


4 tablespoons white balsamic vinegar 

4 tablespoons olive oil 

½ teaspoon ground cumin (optional) 

½-1 teaspoon salt (or to taste) 

¼ teaspoon caster sugar 


1. Shake the dressing ingredients in a clean glass jar until combined. 

2. Combine all salad ingredients in a large mixing bowl just before serving. 

3. Add dressing and toss gently with clean hands. Serve immediately. 

Recipe by Poh Ling Yeow for Persimmons Australia.

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Tags   Lifestyle Food Recipes Salad recipes Fish and seafood recipes
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