A fresh and light salad perfect for summer, enriched with cherry tomatoes, red spring onions and tuna. Excellent served as a main dish or side, ideal also for a lunch at the beach or in the office.
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.
Season with salt and a drizzle of oil.
Transfer the salad to a serving dish, flavor with oregano and serve with parsley, accompanied by bread.
Store in the refrigerator in an airtight container for up to 1 day.
For impeccable results, choose high-quality canned tuna, preferably preserved in glass jars. You can choose either the oil-packed version or the plain one and also add other ingredients, such as capers, sun-dried cherry tomatoes, aromatic herbs, julienned carrots, sliced radishes. To make the onion easier to digest, 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) | 186.73 |
| Carbohydrates (g) | 17.04 |
| of which Sugars (g) | 2.79 |
| Fat (g) | 7.93 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 11.97 |
| Fiber (g) | 5.38 |
| Sale (g) | 0.02 |
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