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🍽️ Colorful salad with green beans, tuna, beetroot and quail eggs

422 kcal · 30 min · 4 servings

Ingredients

• 4 small beetroot
• 600 g green beans
• salt
• 8 quail eggs
• 1 red onion
• 250 g artichokes (jar)
• 250 g tuna can (in its own juice)
• 4 leaves iceberg lettuce
• 4 tbsp white wine vinegar
• 1 tbsp lemon juice
• 60 ml olive oil
• pepper (from the mill)

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Steam the beetroot for about 25 minutes until tender.
3. 3. Peel the cooled beetroot and cut it in half.
4. 4. Wash the green beans and remove the tough ends.
5. 5. Boil the beans in salted water for 6 to 8 minutes.
6. 6. Rinse the beans with cold water to stop cooking and let them drain.
7. 7. Boil the quail eggs until hard-boiled.
8. 8. Rinse the eggs with cold water, peel them and cut them in half.
9. 9. Peel the onion and slice it into rings.
10. 10. Drain the artichokes and tuna well.
11. 11. Roughly shred the tuna and artichokes.
12. 12. Wash the iceberg lettuce and shake it dry.
13. 13. Place the lettuce in a large bowl.
14. 14. Whisk together vinegar, lemon juice and oil to make a dressing.
15. 15. Season the dressing with salt and pepper.
16. 16. Gently mix all prepared ingredients with the lettuce.
17. 17. Drizzle the salad with the dressing.
18. 18. Serve the salad immediately.

Nutrition per serving

• kcal: 422
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 23 g