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Tuna, vegetable and brown rice salad

This quick and easy tuna and rice salad makes a tasty low-fat side dish or lunch-box filler.
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Prep Time 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 387
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked brown rice cooled
  • 2 cans tuna in water drained, flaked
  • 2 zucchini roughly grated
  • 1 large carrot roughly grated
  • 2 Lebanese cucumbers diced
  • 250 g punnet cherry tomatoes quartered
  • 100 g snow peas thinly sliced
  • 1/2 small red onion thinly sliced
  • 1 bunch rocket trimmed, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 80 g reduced-fat feta crumbled

Equipment

  • Bowl

Method
 

  1. Combine rice, tuna, zucchini, carrot, cucumber, tomato, snow peas, onion and rocket in a large bowl to make salad.
  2. Whisk olive oil, vinegar and lemon juice in a small bowl to make dressing.
  3. Divide salad among serving bowls or plates. Scatter salad with crumbled feta, drizzle with dressing and serve.