Avocado and tuna salad with corn salad

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 Eggs
  • 1 red chillies
  • 1 Garlic clove
  • 4 TABLESPOONS Lime juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 3 TABLESPOONS Oil
  • 2 can(s) (210 ml each) Tuna fish natural
  • 300 g Lamb's lettuce
  • 1 (approx. 475 g) small head iceberg lettuce
  • 4 Tomatoes (about 80 g each)
  • 2 Avocado (about 300 g each)
  • 1 (approx. 80 g) red onion

Directions

  1. 1

    Cook the eggs in boiling water for about 10 minutes. In the meantime, halve the chilli pepper, remove seeds and chop finely. Peel garlic and chop finely. Mix 3 tablespoons lime juice, garlic and chilli.

  2. 2

    Season with salt and sugar. Whip the oil drop by drop. Drain the eggs, rinse with cold water, peel and quarter them lengthwise. Drain the tuna. Clean, wash and spin-dry lamb's lettuce.

  3. 3

    Remove outer iceberg lettuce leaves and cut lettuce into slices. Wash, clean and slice the tomatoes. Cut avocado in half, remove stone. Halve halves again and remove flesh from skin.

  4. 4

    Cut the avocado quarter into slices and sprinkle with 1 tablespoon lime juice. Peel onion and slice thinly. Mix tuna, lamb's lettuce, iceberg lettuce, eggs, tomatoes, avocado and onion.

  5. 5

    Drizzle with the vinaigrette. Arrange salad on plates. Serve with baguette.

Nutrition Facts

KCAL
530 kcal
CARBS
7 g
FATS
43 g
PROTEINS
28 g

Categories & Tags

AppetizerMain dishSalad