10 leaves butterhead lettuce, or ball, or escarole
1 cucumber, large
4 red tomatoes
1 teaspoon dill
1 teaspoon parsley
1 teaspoon chives
garlic pieces Mccormick® , (the tip of a coffee spoon)
8 tablespoons extra virgin olive oil
salt , and pepper to taste
2 cans canned tuna in water
Preparation
30 mins
0 mins
Low
Wash and disinfect the lettuces; any type of lettuce found in the market can be used.
Tear the leaves into pieces by hand and place them in a salad bowl.
Wash and cut the tomatoes into wedges and place them in the salad bowl.
Cut the bell pepper into strips and add it to the salad bowl along with the peeled cucumber sliced into rounds.
In a separate bowl, place the 2 drained cans of tuna, add the olive oil, dill, parsley, green onion, garlic powder, mix everything, and season with salt and pepper to taste.
Right in the center of the salad bowl, place the tuna mixture; if desired, a little mayonnaise can be added to the tuna.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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