Canned Tuna Vegetable Salad

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Ingredients

• fresh cucumbers - 2 pcs.
• fresh frozen green beans - 200 g
• arugula - 50 g
• Frize salad - 0.5 head of cabbage
• vegetable oil - 3 tbsp. l.
• avocado - 1 pc.
• red wine vinegar - 1 tbsp l.
• salt to taste
• canned tuna in its own juice - 400 g
• cherry tomatoes - 500 g
• lime - 1 pc.

Directions

1. Boil the beans without defrosting in a large amount of boiling salted water, 5 minutes. Discard in a colander, rinse with cold water. Allow to cool, then cut off the ends of the beans.
2. Remove the zest from the lime with a fine grater, squeeze the juice from the pulp. Cut the avocado in half, peel it and remove the pit. Cut the pulp into small cubes and pour over the lime juice.
3. Wash and dry the tomatoes, cucumber, arugula and Frize salad. Cut the tomatoes in half, cut the cucumber into half rings. Frize disassemble into leaves and pick them coarsely. Leave small arugula leaves as they are. Large cut in half.
4. Place all the herbs in a large bowl, season with vinegar, oil, salt and pepper. Stir and leave for 10 minutes.
5. Add chopped tomatoes, beans, cucumber, avocado and lime zest to the salad. Mix.
6. Drain the liquid from the tuna. Disassemble the fish into pieces, add to the salad, stir and serve immediately.