This delicious and filling salad is packed with protein, veggies and healthy omega- 3 fats to keep you energised all day long.
Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes
INGREDIENTS
2 x 185g tins of tuna in springwater, drained and broken into chunks
4 large eggs
6 cups mixed salad leaves
200g cherry tomatoes, cut in quarters
1 small red onion, sliced
1/2 bunch parsley, leaves picked
1/3 cup pitted black olives
1/3 cup extra virgin olive oil
1 Tbs red wine vinegar
2 tsp Dijon mustard
1/4 tsp sugar
Pinch of salt
Pinch of pepper
METHOD
1. Place the eggs in a saucepan and cover with cold water. Bring to the boil and then cook for 4 minutes. Transfer the eggs to a bowl of ice water immediately to stop the cooking process. Set aside for 2 minutes and then peel and quarter the boiled eggs.
2. To make the dressing, add the olive oil, vinegar, Dijon mustard, sugar, salt and pepper to a small jar, secure the lid tightly and shake vigorously (alternatively, whisk the dressing ingredients in a small bowl).
3. Layer the mixed salad leaves, tomatoes, onion, parsley, olives, tuna and egg in 4 bowls.
4. Pour over the dressing just before serving.
| Nutrition Information (Per serve) | |
| Energy (kJ) | 1640 |
| (Cal) | 391 |
| Protein (g) | 27 |
| Total Fat (g) | 29 |
| - Saturated Fat (g) | 4.8 |
| Total Carbohydrate (g) | 4 |
| - Sugars (g) | 4 |
| Dietary Fibre (g) | 4.0 |
| Sodium (mg) | 588 |