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