Dinner, Gluten free, Inflammation Syndrome, Lactose free, Low budget healthy cooking, Lunch, Nutrition, Recipies
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Tunasalad, with kidneybeans

tuna

If you are in a hurry, or just not up for cooking a lot, you are hungry, you want something tasty, healthy and you still want to make sure you either don´t ruin that workout you just had or have just exhausted yourself in front of your agenda planning all the workouts in for the coming weeks and months – here´s a quick, easy, yummy and “making sure you get all the good fats, healthy proteins, great antioxidants, fibre, minerals, vitamins you need” meal.

Great for lunch and/or dinner!

Even fits great for a lunchbox, or an evening on the boardwalk with your feet dangling over the water while you watch the seagulls doing their dance.

Recipe for 1 person:

Ingredients:

1 stalk of celery, including the leaves
1 dl sugar snaps
0,5 yellow or red capsicum
1 can of tuna in oil/brine
1 dl red kidney beans, cooked or canned
1 boiled egg
0,5 avocado
Fresh basil
A few pfefferoni´s
1 tbspn balsamic vinegar
2 tbspn olive oil
A pinch of sea salt
A pinch of black pepper

Slice the sugar snaps and the celery in tiny strips, finely chop the celery leaves.
Roughly slice the capsicum ad the avocado.
Stir it all together with the tuna, beans, pfefferoni´s and basil.

Use a different bowl to first stir the balsamic vinegar, olive oil, salt ´n pepper together for the dressing and then dress the salad.

If you are bringing the salad as your lunchbox to work, or to that boardwalk or even mountaintop, it might be a good idea to keep the dressing in a separate well-sealed small container or bottle until it is time to sit down and eat.

Enjoy!

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