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This salad combines frozen and fresh vegetables. Use snow peas in place of frozen peas, when in season.
Green beans are low in fat, high in dietary fibre and a good source of B vitamins. If using fresh green beans instead of frozen, remove tops, add to a large saucepan of boiling salted water and cook, uncovered, 4 to 6 minutes, until crisp-tender.
Dice 1 red and 1 yellow capsicum, 3 large tomatoes, 2 Lebanese cucumbers, 2 medium carrots and 2 large celery stalks. Arrange on a platter. * Finely dice 1 medium white onion. Drain and flake 1 can (185g) tuna in water or olive oil. Combine with onion. Whisk 2 tablespoons mayonnaise, 1⁄2 cup (125g) yogurt, 1 tablespoon sunflower oil and herb salt and pepper to taste. Stir into tuna and onion mixture. Spoon mixture onto vegetables. Sprinkle with chopped fresh parsley.