Easter salad in chicory leaves
Ingredients
Salad
a can of VERA maize
a can of VERA peas
canned tuna in VERA's own sauce
fresh cucumber
1/2 red onion
chicory
fresh parsley
fresh mint
cress
Salad dressing
5 tablespoons of mayonnaise
2 tbsp natural yoghurt
2 teaspoons mustard
salt and pepper
Preparation
In a large bowl, combine the corn, peas, tuna, diced cucumber and finely chopped red onion.
Prepare the sauce - combine mayonnaise, yoghurt and mustard, then season with salt and pepper to your taste.
Add the sauce and chopped parsley and mint to the vegetables. Mix thoroughly. Season with a little more salt and pepper if desired.
Serve the salad in radicchio leaves, which act as small bowls. You can also use mini romaine lettuce leaves or any other lettuce whose leaves hold their shape.
Finally, garnish the salad with fresh cress.
