A fresh and light salad perfect for summer, enriched with cherry tomatoes, red spring onions, and tuna. Great to serve as a main dish or side, also ideal for a beach or office lunch.
Wash the apple and peel the avocado
Rinse the beans, drain them well, and then add them to the cherry tomatoes.
Slice the onion thinly
Add the drained tuna.
Adjust the salt and dress with a drizzle of oil.
Transfer the salad to a serving dish, season with oregano, and serve with parsley, accompanied by bread.
Store in the refrigerator in an airtight container for up to 1 day.
For an impeccable result, choose high-quality canned tuna, preferably stored in glass jars. You can choose either the version in oil or the natural one and also add other ingredients, such as capers, sun-dried tomatoes, aromatic herbs, julienned carrots, sliced radishes. To make the onion more digestible, it is recommended to soak it in cold water for at least half an hour. You can flavor your salad with a few thyme or basil leaves.
Italia, Lazio
| Energy (kcal) | 122.09 |
| Carbohydrates (g) | 7.68 |
| of which Sugars (g) | 2.35 |
| Fat (g) | 5.73 |
| of which Saturates (g) | 1.3 |
| Protein (g) | 8.51 |
| Fiber (g) | 3.93 |
| Sale (g) | 0.01 |
