Tuna veggie salad
When the hot summer days arrive and the garden is full of vegetables, it's time for this quick and filling salad! A simple lunch, prepared from the vegetables you have, canned tuna and a couple of boiled eggs.
Short photo recipe
Ingredients
- 1 cup grated cheese
- 2 can tuna
- 1 cup toasted bread cubes
- 1/2 cup salted soft cheese (feta)
- 2 cup grated carrots
- 1 larger grated cucumber
- Green salad
- 3 tbsp Greek yogurt
- 3 tbsp mayonnaise
- 6 hard boiled eggs
- salt
- pepper
Instructions
- Wash, clean and grate all vegetables
- Toast the bread cubes in a little fat or use ready-made croutons
- Boil the eggs and cool
- Drain the tuna
- Stir in Greek yogurt and mayonnaise, season to taste
- On a large plate or several smaller ones, if you arrange separate portions, arrange the vegetables in the order as you like, sprinkle with grated cheese, slice eggs, add feta and bread cubes
- Finally, pour the prepared topping of mayonnaise and yogurt
- Refrigerate before serving
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