2 blocks: divide into 2 serves.
4 blocks: eat the whole serve
Ingredients
Yoghurt Dressing:
170g Jalna A2 Protein Natural Yoghurt 1P, 2F
2 teaspoons Hellmann's real mayonnaise 2F
1 tbsp dijon mustard
1/4 cup fresh parsley, chopped
1/2 packet of fresh dill, chopped
lemon juice, salt & pepper to taste
Tuna and spinach salad:
285g tuna in brine
1 medium sized bag of spinach
1 cup chopped cucumber
1 cup chopped red, yellow or orange capsicum
75g sliced beetroot
1 cup cherry tomatoes, diced
Protein variations for a 4 block meal:
Option1: 120g cooked chicken breast
Option 2: 60g cooked chicken breast and 2 boiled eggs, chopped
Option 3: 60g cooked chicken breast, 2 slices cooked & chopped shortcut bacon slices
Option 4: 285g tinned salmon in brine or 140g tinned salmon & brine plus 2 boiled eggs.
Directions:
In a bowl, mix all of the dressing ingredients until combined.
Chopped all the veggies and add to a bowl with the spinach, beetroot and tomatoes.
Stir in the dressing and serve.
If you are having a 2 or 3 block meal, divide the dressing and stir into your salad when you are ready to eat to prevent it from going soggy.