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Layered salad with tuna and avocado

0
795
Kitchen European
Calorie content 140.4 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 6.8 g
Fats * 12.4 gr.
Carbohydrates* 4.4 gr.
* per 100 gr. product
Layered salad with tuna and avocado
Content

It's easy to cook tasty and satisfying. A protein-rich salad with tuna and avocado fillets can replace a light dinner or a snack at work.

Ingredients

Cooking process

step 1 out of 5
Tomatoes must be peeled, for this, make cuts on them crosswise, immerse them in boiling water for 1-2 minutes, then cool in ice water and easily, starting from the cut, peel them off. Cut the tomato pulp into cubes.
step 2 out of 5
Wash the lemon, cut in half. Squeeze the juice from one part of the lemon, cut the second part into slices, they will be needed to decorate the salad.
step 3 out of 5
Wash the avocado, peel it and remove the pit. Cut the avocado pulp into small pieces, then crush them with a fork until a homogeneous gruel is formed, sprinkle the mass with lemon juice, so it does not darken, salt a little.
step 4 out of 5
Open the canned food, drain off excess liquid, use a fork to divide the fillet into smaller pieces.
step 5 out of 5
To make the flaky salad with smooth edges and not fall apart, use a round shape for portioned salads for laying out. So, take the mold, put it on a flat plate, lay out the avocado in the first layer, flatten the layer with a fork. Then the tomatoes, also spread them over the entire area of ​​the mold, brush with mayonnaise on top, put the pieces of canned tuna in the last layer. You can garnish the salad with fresh herbs or lemon wedges on hand.

Bon Appetit!

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