By Nathan Haskins
Prepare the vinaigrette by combining 2 tablespoons of light vinaigrette dressing, salt, and black pepper in a small bowl. Whisk together until well combined.
Arrange the mixed salad greens on a large serving plate or salad bowl as the base.
Place the blanched green beans, sliced potato, and halved cherry tomatoes on top of the salad greens.
Add the drained tuna in small chunks or flakes over the vegetables evenly.
Peel and slice the hard-boiled egg into wedges and arrange them on the salad.
Sprinkle the olives over the salad.
Drizzle the light vinaigrette prepared in step 1 over the entire salad.
Gently toss the salad ingredients together if preferred, or serve as an arranged salad. Season with additional salt and pepper to taste, if desired.
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This Salad Seafood Healthy Lunch recipe is ready in 20 minutes and features canned tuna in water, drained, mixed salad greens, green beans, blanched and other delicious ingredients. Contains 350 calories total.
Prepare the vinaigrette by combining 2 tablespoons of light vinaigrette dressing, salt, and black pepper in a small bowl. Whisk together until well combined.
Arrange the mixed salad greens on a large serving plate or salad bowl as the base.
Place the blanched green beans, sliced potato, and halved cherry tomatoes on top of the salad greens.
Add the drained tuna in small chunks or flakes over the vegetables evenly.
Peel and slice the hard-boiled egg into wedges and arrange them on the salad.
Sprinkle the olives over the salad.
Drizzle the light vinaigrette prepared in step 1 over the entire salad.
Gently toss the salad ingredients together if preferred, or serve as an arranged salad. Season with additional salt and pepper to taste, if desired.
Calories per Serving: 350
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