Tuna, Potato, Beet, Green Bean and Carrot Salad

Ingredients

• Potato1 medium (180 g)
• Beets1 count (80 g)
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot over high heat. In the meantime, wash and cut the potato.

3. 3

   Step 3

   Once boiling, add the potato. Boil for 8-10 minutes until soft.

4. 4

   Step 4

   Add the green beans with the carrot previously cooked to the pot and boil for 6 minutes. Remove once tender.

5. 5

   Step 5

   In the meantime, peel and slice the beets.

6. 6

   Step 6

   Add the green beans, potato, beets and carrot to a bowl.

7. 7

   Step 7

   Add the previously drained and shredded tuna.

8. 8

   Step 8

   Season with oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Potato, Beet, Green Bean and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.