Dec
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
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
