• 1 carrot, cut into small sticks
  • 1 small capsicum, cut into strips
  • 1 Lebanese cucumber, sliced
  • 1 punnet cherry or grape tomatoes, halved if large
  • 4 tbsp Honey Mustard Dressing or use your favourite low fat dressing
  • 2 x 185g cans chunk-style tuna in spring water, drained
  • 4 lettuce leaves, torn into bite-size pieces or shredded


  1. To make salad: Combine carrot, capsicum, cucumber and dressing. Pack into lunchbox. Top with chunks of tuna.
  2. Top with lettuce last as this will prevent lettuce becoming soggy from dressing. Remember to pack a fork to eat salad with. When ready to eat combine salad with fork.

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