200g green bean, trimmed, chopped coarsely
250g cherry tomatoes, halved
1/2 cup (80g) gherkins
2 lebanese cucumbers (260g), sliced thickly
1 medium red onion (170g), sliced thinly 150g mesclun
6 hard-boiled eggs quartered with yolks removed
425g can tuna in spring water, drained
LIGHT VINIGRETTE
1 teaspoon olive oil
1/4 cup (60ml) lemon juice
1 clove garlic, crushed
2 teaspoons dijon mustard
1 Boil, steam or microwave beans until just tender; drain. Rinse under cold water drain
2 Meanwhile, make light vinaigrette
3 Place tomato, gherkins, cucumber, onion, mesclun and eggs in large bowl with vinaigrette; toss gently to combine. Divide salad among serving plates; flake fish over salad in large chunks.
LIGHT VINIGRETTE
Place ingredients in screw-top jar; shake well.
Serves 4 per serving 10.8g carbohydrate; 11.1g total barrel (3.2g saturated fat); 1128kJ (269 ca); 31g protein
