When I was in Italy I used to eat this almost every day on summer days. You can make a big portion and feel very satisfied both with taste and health.Two secrets here are:1) paper thin slices make the vegetables to taste more smooth. (See the tool in the photo of step 2. You can get one of those on Japanese shops. It makes very thin slices.)2) get the best tuna you can get. In USA the best is the "Genova tonno" that you can find at costco.

Healthy, with so much flavor!

Usually what I take for my lunch at work.When I do that I put the dressing on the bottom and dont mix/shake until I'm ready to eat.

I love guacamole on salads, so I often have that home.Make sure to use ripe avocados.In order to preserve the bright green color, omit the Worcestershire-style sauce. For 2 servings. Recipe by Brandy

I didn't add the mango, carrots or avocado to the salad this time.

This is easily doubled to make a larger batch for a party ,bbq or family event.

The point of this recipe is to remove the moisture very well, and to combine all just before eating. It's better to refrigerate before combine. You can get a lot of vegetables!

Because me and my husband feel we were gaining weight for a short holiday, we decided to had a diet dinner, lunch even breakfast.. so here we are..