Watercress, avocado & tuna salad

Prep 15 mins | Cook 1 mins | Serves 4

Make sure the cucumber and watercress are well chilled so that they’re ultra crisp.

400g broccoli, trimmed and cut into large florets
2 Lebanese cucumbers
3 cups fresh watercress sprigs*
½ small red onion, finely sliced
185g can tuna in oil, drained and roughly flaked
1 ripe avocado
1 tbs lime juice
2 tbs toasted mixed seeds
Sesame & lime dressing
¼ cup roasted sesame seed dressing**
2 tbs lime juice
*About 1 large bunch watercress, picked over.
**Roasted sesame seed dressing is a delicious Japanese-style salad dressing available from most supermarkets in the Asian food section.

Step 1 Bring a frying pan of water to the boil over high heat. Add broccoli, cover and cook for 1 minute or until vibrant. Drain and refresh in cold water. Pat dry using paper towel. Cut broccoli into bite-sized pieces. Place into a large bowl.

Step 2 Using a vegetable peeler, slice cucumbers lengthways into thin ribbons (discard seed core). Add cucumbers, watercress, onion and tuna to broccoli. Gently toss to combine. Arrange salad on a serving platter or plates.

Step 3 Peel and dice avocado and toss in the lime juice. Sprinkle avocado mixture and seeds over salad.

Step 4 To make dressing, combine ingredients in a small bowl. Drizzle dressing over salad, gently toss to combine and serve.

Good for you ... Broccoli

Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.