Egg, asparagus, tuna and baby cos salad
3 - 7
PersonalPoints™ per serving
A fresh and filling salad that can be thrown together in a matter of minutes.
5 individual, spears, trimmed, halved diagonally
50 g, torn
50 g, or grape, halved
1 medium, peeled, halved
Tuna, canned in springwater, drained
1 95g can, (95g)
- Boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain.
- Place asparagus, lettuce, tomato, egg and tuna in a large bowl. Drizzle with oil and juice. Season with salt and freshly ground black pepper. Toss to combine.
SERVING SUGGESTION: Sourdough bread (40g per serve).TIP: To stop hard-boiled eggs from developing a grey ring around the yolk, always place them in cold water to cool before you peel off the shell.