Spring, light, low-calorie salad - to maintain the figure for the beach season. Very easy to prepare and exquisite dressing of natural pomegranate sauce.
|Cooking time 20 minutes||Number of servings 4|
Spread the salad (a mix) on a plate
Slice tomatoes and spread on top
Cut bell pepper and spread on tomato.
In a separate bowl, mix the oil Oleina, soy sauce, salt, pepper, garlic, pressed in a garlic press, Oregano, juice of half a lemon. For zest, add 50 grams of pomegranate juice, stir and put in the marinade sliced onion half rings. 10 to 15 minute pickle.
Cut the cucumber into strips and spread on top of the pepper.
Carrots (in Korean, medium spicy, though as you like) spread on cucumber.
The bow during this time marinated, and now spread it on the carrots
Now evenly spread on top of tuna (pre-drain the juice from the cans)
Pour all the marinade in which were soaked the onions, and sprinkle with all the pre-roasted sesame seeds.
You can decorate the top slices of tomatoes and let stand for 5 minutes in the refrigerator.