Layer salad

Name: Layer salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 (approx. 250 g) pickled cucumber; 1 red pepper; 1 can(s) (425 ml) Vegetable corn; 1/2 (approx. 150 g) Head iceberg lettuce; 100 g lactose-free yoghurt dressing; 100 g lactose-free yoghurt; 1-2 TABLESPOONS lactose-free milk; 7-10 Tbsp Curry Powder; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 1 tin(s) (185 g) Tuna "natural"; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 (approx. 250 g) pickled cucumber
1 red pepper
1 can(s) (425 ml) Vegetable corn
1/2 (approx. 150 g) Head iceberg lettuce
100 g lactose-free yoghurt dressing
100 g lactose-free yoghurt
1-2 TABLESPOONS lactose-free milk
7-10 Tbsp Curry Powder
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
1 tin(s) (185 g) Tuna "natural"
7-10 Tbsp Parsley

Directions

1
Put the eggs in boiling water and cook for about 9 minutes. Wash and clean the cucumber and cut into small cubes. Wash paprika, cut into thin rings and remove the inside. Put the corn in a sieve, rinse briefly under cold water and drain
2
Quench the eggs under cold water and cut them into slices with an egg slicer. Quarter the lettuce, cut into strips and rinse in a sieve under cold water, drain. Drain tuna
3
Mix yoghurt dressing, yoghurt and milk and season with curry, some lemon juice and salt. Pile vegetables, tuna and salad in glasses and finish with the sauce. Garnish salad with parsley and sprinkle with some curry powder