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🥗 Nizza Salad to Go

273 kcal · 30 min · 4 servings

Ingredients

• 120 g green beans
• 4 eggs
• 100 g mixed leaf salad
• 0.5 cucumber
• 4 tomatoes
• 0.5 bunch radishes
• 1 red onion
• 50 g black olives
• 200 g tuna in its own juice (can)
• 7 tbsp olive oil
• 2 peeled garlic cloves
• 3 tbsp white wine vinegar
• 1 tbsp water
• 1 pinch sugar
• salt
• pepper (from the mill)
• fresh parsley (for garnish)

Instructions

1. 1. Heat a small pot of salted water and bring it to a boil.
2. 2. Trim the beans, cut them in half, and cook them for about 2 minutes until tender-crisp. Remove them from the water, rinse with cold water, and drain. Cook the eggs in the same salted water until hard-boiled, cool them under cold water, and peel them.
3. 3. Wash the leaf salad and tear it into bite-sized pieces. Peel the cucumber and slice it into thin rounds. Remove the stems from the tomatoes and cut them into eighths. Peel the radishes and onions and slice them thinly or into rings. Pit the olives if necessary. Drain the tuna and flake it into pieces. Cut the boiled eggs into quarters.
4. 4. Place all the prepared salad ingredients into a large bowl.
5. 5. Whisk the oil with finely diced garlic cloves, vinegar, and spices to make the dressing. Pour the dressing over the salad and toss everything briefly. Plate the salad and garnish with parsley.

Nutrition per serving

• kcal: 273
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 6 g