Avocado, tuna and feta salad

Ingredients for 2 servings:

• 150 g avocado(s)
• 100 g bell pepper(s), yellow
• 100 g zucchini
• 225 g cocktail tomatoes
• 135 g tuna in its own juice
• 15 g pine nuts
• 15 g olive oil
• 50 g reduced-fat feta cheese
• 25 g lemon juice
• 1 garlic clove(s)
• salt and pepper
• oregano
• dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refreshing and naturally healthy, also possible as guacamole

First, roast the pine nuts in a non-stick pan without any additional oil or fat until golden brown. Meanwhile, wash the bell peppers, zucchini, and cherry tomatoes, cut them into small cubes, and place them in a medium-sized bowl. Press or very finely chop the garlic, dice the feta cheese in the same way as the mixed vegetables. Peel and pit the avocado, and cut it into evenly sized pieces (approx. 1-2 cm). Drain the tuna thoroughly and shred it with a fork. Then drizzle the juice of one lemon and the olive oil over the vegetables. Mix all ingredients together and season with salt, pepper, a little oregano, and plenty of fresh dill. This refreshing salad not only impresses with its variety of vitamin- and nutrient-rich ingredients, but is also characterized by its high content of high-quality fatty acids, which are essential for a healthy cardiovascular system. 394 kcal per serving. Tip: To prepare guacamole you only need 50 g of yellow bell peppers, 50 g of zucchini and 115 g of cocktail tomatoes.