Summer rice salad

Serves four

• Rice 200 g
  
• Canned tuna 80 g (120 g pack, undrained)
• 1 hard-boiled egg
• Cherry tomatoes 250 g
• Emmenthal cheese 100 g
• Capers 30 g
• Black olives 50 g
• Lemon juice 20 ml
• 2 tbsp extra virgin olive oil (20 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 402 Kcal

Environmental Impact

Per serving: 
402 grams CO₂ equivalence - carbon footprint
403 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the rice, drain it, add a drizzle of oil and leave it to cool.

Add the diced ingredients. 

Drizzle with raw olive oil and lemon juice, then add salt and pepper to taste.

The Chef’s Advice

Lemon juice adds an extra fresh touch to the dish. You can also enrich this salad with other fresh seasonal vegetables, such as sweet peppers and cucumbers.

Nutritional Advice

If you decide to include several sources of animal protein (such as fish, eggs and cheese) in the same recipe, remember to use only a moderate amount of each ingredient.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Rice has a higher environmental impact than some other grains, however, it is still much lower than animal-sourced foods. Add lots of vegetables to balance the rice and any animal products such as eggs, fish and cheese.