NUTRITION

SERVINGS

INGREDIENTS

4 oz Albacore tuna

1 large Egg

1 cup Asparagus

1 tbsp Avocado oil mayonnaise

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh lemon juice

0.25 cup Celery

2 tbsp Red onion

1 tsp Capers

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Mixed greens

PREPARATION

• 1

  Fill a small pot with water and bring to a boil; add the egg and cook for 9 minutes, then transfer to an ice bath, peel, and dice.

• 2

  Bring another small pot of salted water to a boil and blanch the trimmed asparagus for 2-3 minutes until bright green and tender-crisp, then shock in ice water.

• 3

  In a medium mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper.

• 4

  Fold in the drained albacore tuna, diced celery, red onion, capers, and fresh dill until well combined.

• 5

  Arrange the mixed greens and blanched asparagus on a plate, top with the tuna salad and diced egg, and serve immediately.