Lacking time to cook? Learn to prepare this high-protein, refreshing and super-healthy “skinny” tuna salad.
Ingredients:
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1/2 red cabbage (organic)
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1 can sweet corn (small can, organic)
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2 cans tuna (in water or brine)
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1 red pepper (organic)
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2 stalks celery
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1 can red kidney beans (organic)
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1 green pepper
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1/4 tsp pepper
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1 pinch black pepper (generous pinch, freshly ground)
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1 handful stuffed olives (green pitted/stuffed olives, optional)
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4-5 springs parsley (small springs, chopped)
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2 tbsp balsamic vinegar
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1 tbsp mayonnaise
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1 tbsp olive oil
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1/2 lemon (squeezed)
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4 pitta bread (optional)
Instructions:
- Peel, wash and prepare all ingredients.
- Chop, shred or dice all according to how you wish the salad to look.
- In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
- Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
- In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
- Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.
