An easy and very tasty salad.

Ingredients

2	medium cucumber, diced
1	medium tomato, diced
1	medium carrot, diced
1	medium avocado, sliced
1	medium sweet red pepper, sliced
1	cup corn
2	eggs, boiled, shelled and sliced
112	g tuna in water, drained
1	tbs low fat mayonnaise
1/2	tsp tomato paste
1/2	tsp basil
3	clove garlic, crushed

Directions

1. Note: For a firmer and dryer salad, remove the seeds when dicing the cucumbers and tomatoes by slicing them in half then scrap a spoon along the seeded area to remove the moisture and seed portion.
   
   
2. Boil the eggs and potatoes, cool then slice and dice them along with the other vegetables, mixing the tomatoes, cucumbers and carrots in the process.
   
   
3. Place the cucumber mixture in the bottom of three large bowls then place the other items on top of this, in pockets or layers as you like.
   
   
4. Take the liquid from the tomato and cucumber and add to the seasonings and mayo. Blend thoroughly for the dressing.
   
   
5. Serve with the dressing on the side for dipping or on top.
   
   

Categories

Vegetables, Salads, Jewish, No Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in niacin High in potassium Very high in selenium Very high in vitamin A Very high in vitamin C

Bad points High in cholesterol