Tuna Asparagus Salad with Microgreens
Flavorful low carb tuna asparagus salad with microgreens and a lemon vinaigrette dressing.
½ lb. asparagus
1 can tuna in water, drained
1 tomato, cut into 8 sections
2 eggs, hard-boiled and quartered
Microgreens of choice
For the Vinaigrette dressing:
1/8 cup fresh lemon juice
¼ tsp. salt
1/8 tsp. pepper
2 tsp. Dijon mustard
4 Tbsp. extra virgin olive oil
Bring some water to boil and place your eggs into the boiling water. Boil for about 6-8 minutes covered or until hard boiled with a yellow yolk in the center. Take through cold water once boiled to stop the cooking process instantly. Peel and keep aside.
Rinse your fresh ingredients and keep the tomato slices and microgreens ready at the side.
Trim the fibrous ends off your asparagus. If you use white asparagus, peel as well. Chopp your asparagus into 2 inch long pieces. Keep a pot to boil with water and place your asparagus into the water for about 1-3 minutes. 1 minute for young and thin asparagus and 3 for very thick spears. The asparagus will get blanched, which means it will just cook enough to remain crunchy. Keep a bowl with ice water ready and place your blanched asparagus into the ice water to stop the cooking process.
Assemble all the salad ingredients, including asparagus, tomato, boiled egg, tuna chunks, and the microgreens and keep in the fridge to cool a bit.
Prepare your vinaigrette dressing by mixing together the vinegar, salt and pepper, and Dijon mustard. Then add the olive oil and mix or shake into a smooth dressing. Pour the dressing just before serving time over the salad.
Until Next Time..
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