Tuna Salad
INGREDIENTS:
- 1 canned tuna in olive oil
- 3 carrots
- ½ beet
- ¼ celery
- ½ iceberg lettuce
- 1 small onion
PREPARATION:
1.) Grate the root vegetables on a large-hole cheese grater or chop in a knife chopper machine.
2.) Tear the iceberg lettuce into leaves.
3.) Mix all the ingredients and let rest a few minutes before serving.
Nutrient data (100 g)
| Energy (kcal) | 47 |
| Protein (g) | 8 |
| Fat (g) | 0 |
| - Saturated (g) | 0 |
| - Unsaturated (g) | 0 |
| - Multiple unsaturated (g) | 0 |
| Carbohydrate (g) | 3 |
| - Slow-release carbs (g) | 3 |
| - Fast-release carbs (g) | 0 |
| - Sugar (g) | 2 |
| Glycemic index | 22 |
| Fiber (g) | 1 |
| Gluten-free | Yes |
| Lactose-free | Yes |
