I love the flavors of Greece. I had no idea how well these flavors would work with tuna and asparagus until I made this salad and I have to say, I think this is now my new favorite salad!
25 asparagus tips, about 4” long
½ teaspoon dried, salt free, Greek seasoning, (The Spice Hunter)
½ teaspoon Dijon mustard
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1 ½ teaspoons agave nectar
3 tablespoons water
Pinch of kosher salt and pepper
1 (5 oz.) can good quality albacore tuna, in water
10 cherry tomatoes, quartered
6 pitted kalamata olives, halved
2 tablespoons low-fat feta cheese
Steam the asparagus tips to al dente, about 3 minutes. Remove, drain, and chill in the refrigerator for 15 minutes.
Meanwhile, to make the dressing, in a small jar, add the Greek seasoning, Dijon mustard, olive oil, vinegar, agave nectar, water, and kosher salt and pepper and shake well. Set aside.
To build the salad, line the asparagus spears up on a long platter. Add the tuna on top in small pieces. Sprinkle the tomatoes, olives and feta cheese on top. Drizzle half the dressing over the top. The dressing is enough for 4 servings is you decide to double the salad.
Optional, add baby lettuce leaves underneath the asparagus tips.
Salad, (2 servings) per serving, Calories 191, Protein 22.5, Carbs 6.3, Sugars 2.5, Fat 8.5, Cholesterol 42
Salad Dressing, (4 servings) per serving, Calories 129, Protein .058, Carbs 2.4, Sugars 2.1, Fat 13.5, Cholesterol 0