2015-03-21

Crunchy Veggies & Tuna Salad Cucumber Boats

Number of Servings: 4





INGREDIENTS:

138g (drained weight) canned tuna in brine
1 carrot ~100g
2-3 spring onions ~20g
1 stalk celery ~70g
1 red bell pepper ~170g
4tbsp fat-free plain Greek yoghurt
2 cucumbers ~740g

1. Finely chop carrots, spring onions, celery, and bell pepper.

2. Partially remove the peel of cucumbers in lengthwise strips using a vegetable peeler and leaving a little skin between each strip.  Then, have each halved lengthwise and seeded.

3. Place tuna, finely chopped veggies, and yoghurt in a bowl.  Mix until everything is well incorporated.

4. Spoon salad into cucumber boats, and ENJOY!

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