Tuna, Avocado and Asparagus Salad with Salsa Verde

I think it can sometimes be a challenge to eat all the good things for you AND make it super tasty as well.

That’s why I love salsa verde, a fresh green sauce packed with punchy flavours that can be used on so many things.

Steaks, chicken pieces, fish, vegetables, even eggs. It is such a versatile condiment and can take any meal to the next level.

It’s great with some greens and any protein for a really healthy meal any day of the week.

My lunch today as I write this…

Tuna, Avocado and Asparagus Salad with Salsa Verde

1 Bunch Asparagus

1 small tin tuna – You can use any i like the Italian in olive oil – plenty of healthy fats

1/2 avocado

FOR THE SALSA VERDE

4 Tablespoons Fresh Parsley

2 Tablespoons Fresh Oregano

1 Tablespoon Capers

1 Heaped teaspoon dijon mustard

1 Tablespoon Red Wine Vinegar

5 Anchovie fillets

2 Garlic Cloves

Cracked pepper

1 Tablespoon olive oil

Method:

Prepare the Asparagus – In a pot of boiling salted water blanche the halved asparagus for 30 seconds then remove and put in a bowl of cold water to stop the cooking.

Dice the avocado.

Drain the tuna.

For the Salsa Verde – Chop the herbs, garlic and anchovies roughly, put in a mortar and pestle and add the rest of the ingredients for the salsa. Pound with the pestle until a chunky paste forms.

With the drained asparagus, tuna and avocado add the salsa and gently combine so as not to squish the avocado too much.

Such a tasty healthy filling meal.

Enjoy