Tuna and Broccoli Salad with honey vinegrette

For the salad 

2 big handfuls of salad leaves 

3 radishes sliced 

120g of tuna in bryne, drained

2 slices of gluten-free bread 

100g of broccoli 

2 teaspoons of Parmesan cheese, grated 

For the dressing

2 tablespoons of olive oil 

3 tablespoons of lemon juice 

1 teaspoon of honey 

salt and pepper 


– Divide the salad leaves between two bowls

– Add the sliced radish and pieces of tuna

– Toast the bread and cut into cubes Play the broccoli in a pot of boiling water and cook for approximately five minutes then strain and add to the salad

– In a separate bowl mix all the dressing ingredients and drizzle over the salad.  

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