Blog Meal Plan Tuna and Baked Vegetable Salad Tuna and Baked Vegetable Salad

Tuna and Baked Vegetable Salad

Name: Tuna and Baked Vegetable Salad
Prep time: 30 min
Cook time: 30 min
Yield: 1 serving
Ingredients: Spinach - 20 g (1 cup); Olive oil - 5 ml (1 tsp); Zucchini - 50 g (5 slice); Corn - 50 g (0.3 cup); Tuna, canned - 100 g (0.6 cup); Green beans - 100 g (0.8 cup); Beetroot, baked - 100 g (1 whole)

30 min Traditional Dinner Dairy freeGluten freeHigh proteinLactose free

288

Calories

29.9g

Protein

7.2g

Fat

26.3g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Spinach - 20 g (1 cup)
Olive oil - 5 ml (1 tsp)
Zucchini - 50 g (5 slice)
Corn - 50 g (0.3 cup)
Tuna, canned - 100 g (0.6 cup)
Green beans - 100 g (0.8 cup)
Beetroot, baked - 100 g (1 whole)

How to make:

Sprinkle some oil and bake beets and zucchini slices and green beans in the oven and covered with foil
Cut the veggies and mix with spinach, corn, and tuna