Rainbow salad with tuna and roasted hazelnuts

To make up for all the cakes and sweet treats that are on this blog at the moment, I thought I would share a really nice and healthy green lunch. November is always a challenge around here. Last weekend, we had the whole family over for the twins’ birthday, this Saturday we’re throwing a birthday for Silas’ friends from school and next weekend is Vega’s turn to have her friends over. And then it’s December and December is such a challenging month every year and for us this means two whole months every year that just seems to go by with one celebration after the other. I think I’ll have to do a blog post about how I avoid gaining weight this time of year. *Sigh*

BEAUTIFUL LUNCH MADE OF LEFTOVERS
This rainbow salad looks so nice and inviting but it was actually made out of a bunch of leftovers. And canned tuna. I really don’t care for canned tuna. I don’t know if i’s the taste, the smell or something else but I eat it very rarely. This day, it was all I had though.

When you make a rainbow salad, it’s really not that important what you choose to put in it. You can just swop my greens for whatever you have available in your fridge and you can easily use salmon or chicken instead of tuna.

But this is how mine turned out. So colorful and pretty.

SERVES 1 PERSON

• some green salad
• some purple pointed cabbage
• 0,5 zucchini
• 1 carrot
• 0,5 avocado
• some cherry tomatoes
• some roasted hazelnuts
• some pumpkin seeds
• some red pesto (I used store bought)
• about 3/4 can of tuna (about 100g)
• 1 tablespoon of mayonnaise

DIRECTIONS