Super quick and easy, this recipe from Kerry Locatelli is one of our ’10 under 10’ recipes meaning it is under 10g of CHO and can be made in less then 10 minutes. Perfect for a nutritious and delicious meal for someone who is short on time!
Ingredients:
1x Tin Tuna
1 TBLSP Extra Virgin Olive Oil
1 TBLSP Apple Cider Vinegar
5 Sprigs Parsley
20g Onion
3 Kalamata Olives
2 Pieces Sun-dried Tomatoes (small pieces,no sugar)
40g Cucumber
40g Tomato
2 Stalks Celery
1 cup Lettuce
20g Carrot
Finely chop the onion, parsley, olives and sun dried tomato and put in the bottom of your salad bowel. Add the apple cider vinegar and the olive oil and mix well.
Drain the tuna and add to the salad bowl. Mix well.
Add diced cucumber and tomato; and sliced celery and carrot.
Toss the salad well.
Enjoy!
1x Tin Tuna
1 TBLSP Extra Virgin Olive Oil
1 TBLSP Apple Cider Vinegar
5 Sprigs Parsley
20g Onion
3 Kalamata Olives
2 Pieces Sun-dried Tomatoes (small pieces,no sugar)
40g Cucumber
40g Tomato
2 Stalks Celery
1 cup Lettuce
20g Carrot
Finely chop the onion, parsley, olives and sun dried tomato and put in the bottom of your salad bowel. Add the apple cider vinegar and the olive oil and mix well.
Drain the tuna and add to the salad bowl. Mix well.
Add diced cucumber and tomato; and sliced celery and carrot.
Toss the salad well.
Enjoy!
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