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Friday, April 8, 2016

Super Moist Zucchini & Tuna Salad







I’ve been really getting into grated raw zucchini as an ingredient. I love the mild ‘greenish’ flavour but the best part is all the moisture in the zucchini keeps your salad or whatever lovely and moist. My Irishman had this salad for lunch at work yesterday and he was raving about it so much he took a photo and sent it to me. High praise indeed!

enough for 1

3 tablespoons lemon juice
2 small zucchini
1 medium can tuna

1. Combine lemon with 1 tablespoon extra virgin olive oil in a medium bowl. Season.
2. Grate zucchini using your food processor or a box grater.
3. Toss zucchini in the dressing along with the tuna.

Variations

vegetarian – replace tuna with poached eggs or pan fried halloumi or crumbled salty feta.

vegan – replace tuna with chunks of avocado and a handful of almonds.

carnivore – replace tuna with shredded BBQ chicken or sliced cooked sausages.

hot! – use tuna in chilli oil or

fresh fish – pan fry tuna steaks or other fish fillets and serve with the salad.

different veg - use carrots, beets or cauliflower or a combination of any of the above.

no grater - finely slice the zucchini into strips using a veg peeler or mandoline then slice the strips into smaller slivers.

herby – feel free to toss in some flat leaf parsley, basil or mint.

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