Light Nice Salad
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 1 egg (size S)
- 100 g green beans
- 7-10 Tbsp Salt
- 4 TABLESPOONS Vegetable broth (instant)
- 2 TEASPOONS Lemon juice
- 1 TEASPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 50 g cherry tomatoes
- 1 small red onion
- 1/2 Roman salad heart
- 1 tin(s) (115 g) Tuna fillets without oil
- 2 discs (10 g each) Baguette bread
Directions
- 1
Boil the egg in boiling water for about 8 minutes until hard, then quench. Wash and clean the beans and cut them in half or in thirds, depending on their size. Cook in boiling salted water for 6-8 minutes until al dente. Rinse immediately in cold water.
- 2
Mix stock and lemon juice. Add oil and season to taste with salt, pepper and sugar. Wash the tomatoes and cut them into halves or quarters depending on their size. Peel onion and cut into rings. Clean, wash and cut the lettuce into strips.
- 3
Drain the tuna. Mix salad ingredients, arrange on a plate. Peel the egg and cut into slices with an egg slicer. Drizzle with dressing and cover with egg slices. Serve with baguette bread.
Nutrition Facts
KCAL
320 kcal
320 kcal
CARBS
21 g
21 g
FATS
13 g
13 g
PROTEINS
29 g
29 g
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