Gluten Free Salad and Tuna Pot
A layered salad is a great gluten-free option for lunch boxes. Make it as colourful as you like and fill if full of your children’s favourite ingredients. Prepare in the evening, refrigerate overnight, so you pop it into the lunch box in the morning.
Credited to: Coeliac UK
Kcal: 212.2
Difficulty: Pretty easy
Serves 1
10 mins prep
Ingredients
- 20g iceberg lettuce, shredded
- 20g carrot, grated
- 20g pepper, diced
- 50g tuna
- 20g sweetcorn
- 1 tbsp mayonnaise
- 20g grated cheddar cheese
- 20g cucumber, diced
Notes: *search our online food and drink information for suitable products
Method
- Layer the ingredients in your pot, topping with mayonnaise, cheese and cucumber.
Nutritional information per serving
Kcal
212.2
Fat
11.7g
Carbs
7.7g
Protein
19.1g
Fibre
1.5g
Sugars
3.6g
Hints and tips:
If your children are not keen on salad, you can make gluten-free pasta pots. Cook 50g of pasta, following the on-pack instructions. Cool in cold water, then drain and use as a base with fresh chopped tomatoes and a selection ingredients they like; why not try diced ham, cooked diced sausage, diced chicken, peas, chopped broccoli or mixed peppers?
