Layered salad with tuna and Chinese cabbage

Salad, at first glance complicated, is prepared in fact very simply and quickly. Each ingredient complements other layers, which, by the way, will look spectacular in a transparent bowl. Garnish with parsley or green onions and serve with toasted cheese croutons.

Ingredients

• 200 g Chinese cabbage
• 5 eggs
• 1 avocado
• 150 g canned corn
• 100 g cherry tomatoes
• 2 cans of tuna in own juice (170 g each)
• 1 bunch green onions
• 1 bulb
• 4 pickles
• 60 g hard cheese
• 1 tsp sugar
• salt, pepper to taste
• 5 st. l. mayonnaise
• 3 art. l. natural yogurt
• 1 garlic clove
• 1 st. l. mustard
• juice of one lemon
• bunch of cilantro or parsley

Directions

1. Let's start by preparing the sauce: mix mayonnaise, natural yogurt and mustard. Add garlic pressed through a garlic press and a chopped bunch of cilantro or parsley. Add lemon juice (the amount of juice is up to your taste). Mix.
2. Shred the cabbage, sprinkle lightly with salt, sugar and pepper and press with your hand to soften the cabbage. Put a part of the cabbage in a salad bowl with the bottom layer and grease with sauce. Put a layer of tuna on top of the cabbage.
3. Top the tuna with a layer of finely chopped avocado, corn and halved cherry tomatoes.
4. Then lay out the chopped green onion and finely chopped onion, pickled cucumber, cut into small cubes, grated egg white and a little grated cheese. Repeat the layers one more time or, if there are enough ingredients, two.
5. Grease the top of the salad with sauce and sprinkle with grated yolk.
6. Decorate with greenery. Refrigerate 1 hour before serving. Bon appetit!