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Categories:Viewed: 45 - Published at: 8 months ago
Ingredients
- 2 medium zucchini sliced thinly
- 2 medium carrots cut into matchsticks
- 3 cans tuna 5 oz each, in water, drained
- 4 celery stalks trimmed and chopped
- 1 onion small, thinly sliced
- 1 tablespoon fresh flat leaf parsley coarsely chopped
- 4 lettuce leaves iceberg
- 1/2 cup dressing light Fench
- 2 tablespoons plain yogurt
- 1 clove garlic crushed
- 2 teaspoons curry powder
Method
- Cook the zucchini and carrots in a small saucepan of boiling water for 1 min. Drain and refresh under cold water.
- For the dressing, combine all ingredients in a small bowl and season.
- Place the zucchini and carrots in a medium bowl with the tuna, celery, onion, parsley and the dressing and toss gently to combine.
- Spoon the salad into the lettuce leaves and serve.
