CHOPPED SALAD WITH TUNA - SOUTH BEACH
From The South Beach Diet Book, this salad is very fresh and light, but still filling. The flavor of the veggies is enhanced by the tangy dressing.
Provided by Ms B.
Categories Tuna
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
- To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
- Drizzle dressing over the salad.
COLORFUL CHOPPED SALAD WITH OIL-CURED TUNA
This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced.
Provided by TooAllergic
Categories Lunch/Snacks
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Season the vinegar and lemon juice with salt and pepper in a medium-size bowl.
- Shave the red onion and radishes, as thin as possible, and add to the seasoned vinegar. Let sit for 1/2 an hour, or so.
- Trim and dice the green beans (slice into small rounds). Blanch them in boiling, salted water for 1 1/2 minutes and then shock them in ice water. Drain. Place in large bowl. The following ingredients go into this bowl.
- Trim and dice the fennel bulbs, discarding the tough core. They should be small like the green beans.
- Peel and dice the carrots (again, small).
- Halve the tomatoes, finely shred the radicchio and dice the cucumber.
- Finally, add the rinsed garbanzos, the Quinoa (I keep cooked on hand to throw in soups and salads), the tuna and fresh herbs. Toss lightly and dress with the onion and radish "vinaigrette".
Nutrition Facts : Calories 371.9, Fat 6.5, SaturatedFat 1.3, Cholesterol 32.3, Sodium 833.5, Carbohydrate 51.9, Fiber 12.9, Sugar 4.9, Protein 29.8
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