Tuna And Vegetable Salad

• 2 medium zucchini, sliced thinly
• 2 medium carrots, cut into matchsticks
• 3 cans (5 oz each) tuna in water, drained
• 4 None celery stalks, trimmed and chopped
• 1 small onion, thinly sliced
• 1 tbsp coarsely chopped fresh flat-leaf parsley
• 4 None iceberg lettuce leaves
• None None FOR THE DRESSING
• 1/2 cup light Fench dressing
• 2 tbsp plain yogurt
• 1 clove garlic, crushed
• 2 tsp curry powder

1. Cook the zucchini and carrots in a small saucepan of boiling water for 1 min. Drain and refresh under cold water.
2. For the dressing, combine all ingredients in a small bowl and season.
3. Place the zucchini and carrots in a medium bowl with the tuna, celery, onion, parsley and the dressing and toss gently to combine.
4. Spoon the salad into the lettuce leaves and serve.

zucchini, carrots, tuna, celery stalks, onion, parsley, dressing, light fench dressing, yogurt, clove garlic, curry powder

Taken from recipes-plus.com/api/v2.0/recipes/30784 (may not work)