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.

Tuna, Avocado and Asparagus Salad with Salsa Verde

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

 

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