This is a really quick and easy salad to make for lunch. It can also be stored in the fridge, ready to take to work the next day.
2 medium eggs
240g new potatoes, thickly sliced
100g fine green beans
½ red onion, finely sliced
12 cherry tomatoes, halved
2 gem lettuces, torn into bite-size pieces
6 pitted Kalamata olives, rinsed and halved
4 teaspoons low-fat salad dressing
4 anchovy fillets in oil, drained and chopped
141g can Tuna steak in brine or water, drained
Cook the eggs in a pan of boiling water for 10 minutes. Drain, cool, shell and quartered.
Boil the potatoes for 7 minutes, add the beans and boil for a further 5 minutes until both are tender, then drain and leave to cool.
Add the beans, potatoes, onion, tomatoes, lettuce, and olives in a large bowl and mix well.
Divide between four plates. Top with the eggs, anchovies, drained tuna, and drizzle over the salad dressing.
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