It is summer and it is hot. Sometimes you just don`t feel like eating warm and heavy, even though you are still hungry. That`s why this salad is perfect; it is light, full of not only `watery` veggies but also proteins- tuna, egg and mozzarella. Avocado and beans will satisfy your hunger for a long time but not make you feel heavy and the rest of the veggies will just make the point! (and of course deliver you vitamins and nutrients) :) Oh almost forgot- the honey-mustard dressing will be a tasty finish!
Ingredients (2 portions)
2 avocados
1 egg
1 can tuna in saltwater
iceberg salad (or rucola)
300 g cherry tomatoes
70 g mozzarella light
some red beans
Honey-Mustard dressing (proportions are approximate, taste and add ingredients as you wish, perfect oil:vinegar ratio is said to be 3:1 but feel free to suit it up to you):
4 tbsp light natural yogurt
4 tbsp skim milk
1 tbsp raw honey
1 tbsp mild mustard
2 tbsp apple vinegar
5 tbsp olive oil
salt, pepper
Let`s get cookin`!
Hard-boil the egg (bring to room temperature and place in almost-boiling water; boil for around 7-10 mins). Let it cool. In the meantime, cut avocados in halves, separate, peel the skin and cut in slices. Cut the salad in small pieces, cherry tomatoes in halves, and mozzarella however you like.Mix all the ingredients for the dressing well (with a shaker is easiest) until they are integrated. Squeeze the tuna from its lake. When the egg is cooled down, peel it and cautiously cut in slices.
Now assembly your dinner salad. Place iceberg or rucola on the bottom of a bowl, sprinkle some dressing and assembly half of the slices of egg, avocado and mozzarella, red beans, tomatoes and tuna on top.