Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
94 K 5/5 (2 reviews)
25 min.
Easy
5.55 €
4 people
9 IngredientsLast modified on: June 5th 2019
For 4 people, you will need:
- 1
300 g lettuce - 2
200 g courgette - 3
2 hard-boiled eggs - 4
1 spring onion (scallion) - 5
50 g cheese - 6
100 g tuna in oil - 7
Parsley - 8
Chive flowers (optional) - 9
5 tablespoons french dressing (vinaigrette) - Total weight: 950 grams
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 3 min.
Thinly slice the courgettes (use the tiniest ones if you can).
Stage 3 - ⌛ 4 min.
Slice 2 hard-boiled eggs and thinly slice 1 spring onion (scallion).
Stage 4 - ⌛ 3 min.
Dice 50 g cheese.
Stage 5 - ⌛ 2 min.
Put all these ingredients into a salad bowl, add 100 g tuna in oil...
Stage 6 - ⌛ 1 min.
...then the chopped parsley and chive flowers.
Stage 7 - ⌛ 2 min.
Finish by adding 5 tablespoons french dressing (vinaigrette) and mix well.
Your mixed salad is ready.
Your mixed salad is ready.
Remarks
For a fresher flavour, replace half the vinaigrette with lemon juice.
Keeping: Should be used the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 20 RDI=2 % | 120 RDI=20 % | 1,360 RDI=70 % | 5,700 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 2 RDI=0 % | 10 RDI=2 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 10 RDI=5 % | 5 RDI=1 % | 30 RDI=4 % | 340 RDI=20 % | 1,430 RDI: 20 % |
How much will it cost?
- For 4 people : 5.60 €
- Per person : 1.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Lettuce
Like these other recipes: Salad greens and small omelette, Mixed salad, Green and red salad with sardines and eggs mimosa, Ardennes Salad, Crispy cheese parcels, ... See them all 27
Courgette
Like these other recipes: Zucchini and potato scarpaccia, Green hummus, Small ratatouille with , Cubed salad, Rice and zucchini salad with paprika, ... See them all 49
Tuna in oil
Like these other recipes: Tomato, mustard and tuna cake, Oriane's tuna rillettes , Tapenade, Tuna pasta, Spring courgette and tuna salad, ... See them all 24
Cheese
Like these other recipes: Sliced cauliflower with 3 cheeses, French toast "cordon bleu", The strange gratin, Pork Chops with Rosemary, Eggs in brioche nests, ... See them all 30
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011370 K4.3 1 hour
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016485 K4.4 7 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014833 K5 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.