Russian salad recipe: light but tasty version

Ingredients:: 3 potatoes; 4 carrots; 150 g flat green beans; 1 roasted bell pepper; 4 cherry tomatoes; 12 olives; 1 can of natural tuna; 2 boiled eggs; 1 skimmed yogurt; Lemon juice; 2 tablespoons olive oil; Pepper and salt; Chive

Russian salad (Traditional version 550 kcal - Light version 300 kcal)

The Russian salad is one of the most desired tapas and one of the most feared due to its high caloric content. But with our light Russian salad, there is nothing to fear. It has 250 fewer calories per serving than the traditional one and it has nothing to envy. It's yummy.

And what is the key? Use natural tuna instead of in oil. And above all, replace the classic mayonnaise with a skimmed yogurt sauce with chives, which is delicious and very light. A simple trick, but super effective.

How to make the Russian salad step by step

Cook the vegetables. On the one hand, blunt, wash and chop the green beans into finger portions. On the other, peel the potatoes, scrape the carrots, wash them and cut them into small cubes. And finally, cook the three ingredients in salted water for about 12 minutes. Or if you prefer, you can also steam it so that they better preserve the nutrients.
Make the eggs. While the vegetables are boiling, also cook the eggs in salted water. Peel and chop them, reserving 1 yolk for the decoration of the plate.
Prepare the salad. First of all, drain the tuna, the pepper and the olives, crumble the first and cut the rest into small pieces. Then mix it all together with the potatoes, carrots, and chopped eggs.
Make the sauce and decorate. Mix the yogurt with a little lemon juice, two tablespoons of oil, a touch of pepper and the chopped chives. Add it to the salad that you had prepared. And decorate with the tomatoes cut into wedges, the grated egg yolk, and some chives leaves.