A Mediterranean salad with simple ingredients may be the ideal choice for a light and nutritious meal or lunch. Spanish tonne salad, potatoes, tomatoes, and boiled eggs are easy to prepare, and it does not take much time in the kitchen.
The recipe is inspired by piraiñaca cántabra, a traditional salad in the Kantabria region in northern Spain. The combination of the tone and the eggs provides protein, while potatoes, tomatoes, and olive oil complement the nutrients and flavor of the meal.
Ingredients
2 average potato
2 cans of tons in water, about 140 grams each after the drain
3 Average tomatoes
314 of a small white shutter
3 tablespoons of extra virgin olive oil
1150,0002 tablespoons of vinegar.
34 teaspoons salt
Black Piper to Will
2 hard – boiled eggs
Preparation:
First, peel the potatoes, cut them into cubes, and boil them for about 15 minutes until they are tamed. Next, exhale them, and let them cool for 1550 minutes.
Meanwhile, drain our leaves, cut tomatoes into pieces, and sew into thin slices. Place all the ingredients in a large bowl, and mix them carefully.
Add olive oil, vinegar, salt, and black pepper, mixing the flavors to the entire salad.
Finally, cut the boiled eggs into four parts and place them above the salad. Eject them easily so that the eggs will not be crushed.
The salad can be served immediately or left for a while in the refrigerator if cold is preferred.
How many calories and proteins does it contain?
According to food data published by EatingWell, a portion of this salad contains about 352 calories and 26 grams of protein. Its ingredients make it a practical option for those seeking a tasty meal, rich in protein, and easy to prepare.
For more flavor, you can also add fresh peppers or olives, according to preference.
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