Salad with tuna, avocado and mozzarella
By chef Gulasch
A fresh combination of tuna, creamy avocado and mozzarella. A light and balanced lunch or dinner.
- 5 min
- total
- Easy
- level
5 min prep
What you will need
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Canned Tuna 50 g -
Avocado 0.5 pcs -
Mozzarella 0.5 pcs
-
Salad Mix 0.25 pcs -
Cooked Beetroot 100 g -
Olive Oil 0.5 tbsp
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Steps to cook
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Prepare the ingredients. This is what will be on your plate - a fresh salad with beetroot, mozzarella and avocado. Prepare the ingredients in advance so the work goes smoothly.
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Prepare the beetroot. Slice the beetroot thinly (if it is raw, use pre-cooked beetroot or cook it beforehand).
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Prepare the mozzarella. Slice the mozzarella or tear it into smaller pieces.
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Prepare the avocado. Halve the avocado, remove the pit, peel it and slice.
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Assemble the salad. Place the washed mixed salad greens in a bowl and season with olive oil, salt and pepper. Transfer to a plate and add the beetroot, mozzarella, avocado and tuna
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