Amount Per Serving: Calories 352; Protein 29g; Carbs 18g; Sugar 4g; Fat 17g; Fibre 5g; Sodium 0.9g
This asparagus, potato and tuna salad is light enough for a lunch or dinner, but it’ll fill you up. It also provides your body with plenty of nutrients for proper immunity. It would also be a nice side dish for a family meal.
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Ingredients
For the Vinaigrette
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup olive oil
For the Salad
1 1/2 pounds thick asparagus, stems are peeled
1 1/4 pounds baby red potatoes, halved or quartered
Cook the potatoes in a skillet of boiling salted water until tender, about 12 minutes. Drain well.
Season the potato wedges with salt and pepper after they are cooked.
Trim asparagus of woody ends; blanch for 2 minutes in boiling water; cool quickly under cold water; drain well. Cut into 2-inch lengths. Set aside
In a small bowl, whisk together the chives, vinegar, shallot and honey. Slowly pour in the oils and whisk until the mixture is emulsified. Season with salt and pepper.
Heat vinaigrette in a saucepan over low heat until warm. Set aside.
Arrange greens on a platter or individual serving plates. Top with potatoes and asparagus, capers, radishes and quartered eggs.
Flake tuna over salad, dividing evenly.
Serving Suggestions: Serve with chive blossoms on top and drizzle with additional vinaigrette if desired.