Golden Sweet Potato and Tuna Winter Salad
With 590 calories, 45 grams of protein and 12 grams of fibre per serving, this high-protein winter salad is proof that salads can be comforting, filling, and deeply satisfying. Made with lamb’s lettuce, flaky tuna, baked sweet potato, roasted beans, crunchy seeds, and a creamy high-protein yogurt dressing.
Equipment
- 2 Baking tray
- 1 Salad bowl
- 1 Oven
Ingredients
- 4 cups lamb's lettuce 100 g
- 10 oz canned tuna 2 cans, 140 g
- 3 medium sweet potatoes
- 2/3 cup cooked brown beans 100 g
- 1/4 cup pumpkin seeds
- 2 tbsp sunflower seeds
- 4-5 tbsp skyr or low-fat Greek yogurt 70-85 g
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/2 tbsp chopped/crushed chives
- salt to taste
- black pepper
- garlic powder
- dried rosemary
- dried thyme
Instructions
- Preheat the oven to 355o F (180 o C).
- Wash, peel and cut the sweet potatoes into long, fry-like pieces. Place on a lined baking tray, drizzle with olive oil and season with salt, black pepper, rosemary and thyme. Roast for 30-45 minutes, until tender inside and golden on the outside.
- In a bowl, combine the beans, sunflower seeds, and pumpkin seeds. Drizzle with olive oil and season with a pinch of salt and garlic powder.Spread on a baking tray and roast for about 20 minutes, until crispy.
- In the meantime prepare the high-protein yogurt dressing. In a small bowl, mix yogurt, olive oil, apple cider vinegar (or lemon juice), garlic powder, salt, and chives. Stir until smooth and adjust seasoning to taste.
- Assemble the salad: Wash and dry the lamb’s lettuce and add it to a large serving bowl. Layer the tuna, sweet potato, beans and seeds over it.
- Drizzle with the yogurt dressing just before serving. Toss gently to combine and adjust salt if needed.
- Enjoy immediately for the best texture and flavor.