Salad of spring greens, peas, tuna and lemon
( SERVES 4 )
17/9/2006
Ingredients
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| 250 g | Green beans |
| 100 g | Snow peas |
| 1 cup | Baby peas |
| 1 cup | Salad greens |
| 370 g | Tuna in spring water |
| 1 cup | Artichoke heart |
| ¼ cup | Fresh basil |
Lemon dresssing
| 1 | Lemon |
| 3 tbsp | Extra virgin olive oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Cook green beans (or asparagus), trimmed and halved diagonally, trimmed snow peas and (fresh or frozen) peas in a large saucepan of boiling water for 2 to 3 minutes, until just tender to the bite but still bright green. Drain well and refresh in ice-cold water to cool, then drain again.
- Place salad greens in a large salad bowl. Scatter over cooked beans and peas, tuna in spring water, drained and flaked and drained artichoke hearts.
- Combine dressing ingredients in a small bowl and season with salt and pepper to taste. Drizzle lemon dressing ( juice of 1 lemon, extra virgin oil, salt and pepper) evenly over salad, garnish with basil leaves and serve.
Wine Match
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