|100 g||Snow peas|
|250 g||Green beans|
|1 cup||Baby peas|
|1 cup||Salad greens|
|370 g||Tuna in spring water (Main)|
|1 cup||Artichoke heart|
|¼ cup||Fresh basil|
|3 Tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
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- 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.