This light, low-calorie salad is very popular with nutritionists and athletes. It is not surprising, because it contains all the nutrients necessary for the body, and there are more than enough calories in it to replace one full meal with such a salad. Of course, the word "dietary" in our case means maintaining or losing weight, but not health and digestive problems.
Ingredients:
Lettuce salad - 30 g
Canned tuna in its own juice - 120 g
Chicken egg - 1 pc.
Cherry tomatoes - 2 pcs.
Cucumber - 40 g
White onion - 15 g
Parsley - 2 sprigs
Sea salt - to taste
Ground white pepper - optional
Olive oil - 1 tablespoon
Black olives - 10 pcs.
Preparation:
1. To prepare tuna salad, prepare all the necessary foods according to the list. Wash the vegetables, dry, peel the onions. Tomatoes, of course, will do any, just cherry more fragrant and look very "elegant" in the finished dish. Open jars of tuna and olives, drain the liquid. Boil the chicken egg. After boiling water, cook it for no longer than 7-8 minutes, it is important that the yolk remains slightly liquid.
2. Any lettuce is fine too. I really like ice (not to be confused with iceberg) or frieze with its slight bitterness. Wash the leaves, be sure to dry them with paper towels, tear them with our hands, put them on a dish in which we will serve the finished salad.
3. Now cut off the top and tail of the cucumber and chop it into comfortable slices. Cut the cherry tomatoes into quarters. Place vegetables on top of a lettuce.
4. Break the tuna into convenient pieces, put on top of the vegetables, sprinkle with rings of white sweet onions on top.
5. Peel the egg, cut it lengthwise into quarters, put on a dish, sprinkle with olives.
6. Lastly, put a couple of parsley leaves, salt the salad to taste with sea or pink salt good quality, sprinkle with extra virgin olive oil and, if desired, a little pepper with ground white pepper.
7. Serve the prepared salad with canned tuna immediately.
Bon Appetit!
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