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Rice salad with tuna and asparagus broccoli
Rich salad of rice, asparagus broccoli, tuna, avocado and coriander
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, cook the asparagus broccoli for 3 minutes in boiling water al dente.
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Meanwhile, clean the lime, grate the green skin of the lime and squeeze the fruit.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Mix the lime zest and juice with the red pepper, soy sauce and sesame oil into a dressing.
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Slice the coriander. Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
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Mix the dressing with the rice. Spoon in the asparagus broccoli, coriander, avocado and tuna. Sprinkle with the sesame seed.
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Nutrition
485Calories
Sodium31% DV735mg
Fat23% DV15g
Protein58% DV29g
Carbs18% DV54g
Fiber32% DV8g
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