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Shredded Rainbow Salad with Creamy Tuna Sauce

Name: Shredded Rainbow Salad with Creamy Tuna Sauce
Prep time: 15 min
Yield: 2 servings
Ingredients: 3 large Carrots; 3/4 of a Zucchini; 1 medium Kohlrabi; 2 handful Green leaf lettuce; 150 g Tuna; 2 tbsp Extra virgin olive oil; 1 tsp Dijon mustard; 1/2 cup Vegetable broth; 1 tsp Balsamic vinegar; Some Salt & Black pepper; 2 tbsp Sunflower seeds; 1 handful Fresh sprouts; Some Black pepper; A squeeze Lemon juice

A very refreshing summer salad with finely shredded carrot, zucchini, and kohlrabi create a crunchy, colourful base that's incredibly refreshing — and the blended tuna sauce on top is creamy, protein-rich, and way more interesting than your average vinaigrette ;).

Recipe by Emalin ❤︎⁠

Prep

15m

Shredded Rainbow Salad with Creamy Tuna Sauce

A very refreshing summer salad with finely shredded carrot, zucchini, and kohlrabi create a crunchy, colourful base that's incredibly refreshing — and the blended tuna sauce on top is creamy, protein-rich, and way more interesting than your average vinaigrette ;).

Recipe by Emalin ❤︎⁠

Prep

15m

Ingredients

Method

Nutrition

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Step 1

Peel the kohlrabi using a sharp knife or vegetable peeler — the skin is tough and woody, so be sure to remove it fully until you reach the pale green flesh underneath. Cut it in half to make it easier to handle, then use a box grater (the large holes) or a food processor with a shredding disc to grate it into fine, long strands. Place it in your serving bowl.