Calories Per Serve: 308

Time To Prepare: 10 minutes

Serves: 4

Ingredients:

• 8 handfuls leafy greens, washed
• 4 ripe tomatoes, chopped
• 2 cloves garlic, smashed
• 2 small cucumber, chopped
• 2 red capsicum, chopped
• 1 red onion, sliced
• 1 bunch asparagus, trimmed
• 4 hard-cooked eggs, peeled and quartered
• bunch chopped parsley
• 285 g tuna in spring water, drained

French Dressing:

• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• 45 ml cold pressed olive oil

Directions:

• Combine all the ingredients for the salad base into a large bowl.
• Make the dressing by mixing the red wine vinegar and mustard first, then whisk in the olive oil until creamy looking. Add a touch more oil if you want a milder dressing.
• Pour over the salad and mix through just before enjoying.

Note: for a vegetarian / vegan option to this salad replace tuna with 1 cup cooked cannellini or broad beans, leave out the egg and enjoy.

Recipe adapted from Teresa Cutter The Healthy Chef

Nutritional Information Per Serve:

Protein: 28.5 g

Calories: 308

Kilojoules: 1290