Читать книгу Festival: salads for every taste. Book series «Gods of nutrition and cooking» - Yevgeniya Sikhimbayeva - Страница 6

Ingredients:

– 1 cup boiled buckwheat

– 1 can of tuna in oil

– 50 g chopped olives

– 1 head of red onion

– 2 tbsp. l. olive oil

– 1 tbsp. l. fresh lemon juice

– salt and pepper to taste

– fresh parsley for serving

Preparation:

1. In a large bowl, combine cooked buckwheat, chopped tuna and chopped olives.

2. Add red onion, cut into thin half rings.

3. In a separate bowl, combine olive oil, lemon juice, salt and pepper.

4. Pour the sauce over the salad and mix well.

5. Garnish with fresh parsley and serve.

Bon appetit!