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Salad with tuna and cottage cheese

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Ingredients for 4 servings:

  • 1 cup cottage cheese
  • ½ can kidney beans, red
  • 1 onion(s), red
  • 1 can tuna in oil
  • 1 bowl of leaf salad of your choice (e.g. oak leaf lettuce, lamb’s lettuce etc.) or 1 head
  • some lemon or lime juice
  • some balsamic vinegar bianco or raspberry vinegar
  • some olive oil
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light and healthy

Wash the lettuce in cold water, dry in a salad spinner, and tear any large leaves into small pieces. Distribute the tuna over the lettuce, then the beans, and top with the cottage cheese. Finely chop the onion and scatter it on top. Halve the lemon and squeeze the juice over the lettuce. If you like it sour, add a few drops of vinegar. Finally, drizzle with oil and sprinkle with freshly ground salt and pepper. Do not mix! Tastes refreshing and moist, best served with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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