Niçoise Salad

For 2 servings of 170 grams each

• 2 eggs
• 40 g green beans (from a can)
• 2 radishes
• 1 can of tuna (in its own juice; 130 g)
• 1 green onion
• 6 black olives
• 1 tsp capers
• 2 sprigs of fresh basil
• 2 tbsp olive oil
• 1 tbsp white wine or apple cider vinegar
• Salt, pepper

1. Boil the eggs in boiling water for about 10 minutes until hard-boiled. Drain the beans and cut them in half. Clean the radishes and slice them. Drain the tuna. Clean the green onion and slice it into rings. Drain the olives and capers. Pick the basil leaves and chop them.
2. Cool the eggs under cold water and let them cool briefly. Peel and quarter the eggs. Whisk the oil and vinegar with salt and pepper. Mix all salad ingredients in a bowl with the dressing.

Amount (g): 170

Energy (kcal): 300

Carbohydrates (g): 4.6

Fiber (g): 1

Protein (g): 23

Fat (g): 22

© Meine OP Meine Portion, Sheida Alishirinpour Farkhad & Svenja Kilzer