CarrotSalad

It goes well sides, and for sandwiches!このレシピの生い立ちI use tuna for the leafy salad, but this time, add some texture from the carrot and it becomes a good buddy 🙂

1. carrot (peeled) 2-3 carrots (2 cups)
2. shallot (minced or thinly sliced) 1 medium
3. canned tuna 1 canned (80 g)
4. extra virgin olive oil (if tunastored in olive oil, add 1 tablespoon instead) 2 tablespoons
5. mayonnaise 1 tablesoppn
6. country dijon mustard 2 tablespoons
7. white wine vinegar 1 tablespoon
8. sea salt 1/4 teaspoon
9. freshly ground black pepper 1/8 teaspoon
10. garlic powder 1/4 teaspoon
11. fresh Italian parsley (roughly chopped) 1/4 cup

1. 1

   Use a box grater’s to shred the carrots.

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2. 2

   In a large microwave- safe mixing bowl, add carrot/shallots.

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3. 3

   Add tuna into the middle of the bowl.

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4. 4

   Loosely cover with the plastic wrap over the bowl.

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5. 5

   Cook in a microwave 600w, 3 minutes.

6. 6

   Take out from the microwave, unwrap the plastic wrap.

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7. 7

   Add the rest of the ingredients and toss well.

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8. 8

   Serve either warm or chilly from the fridge.

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コツ・ポイントThis salad is good when either warm or cold. If you’re going to make it ahead oftime, check the seasoning again!