Step #1: Lay your asparagus out on a tin foil covered broiling pan and place in the broiler for 10 minutes. You can cook for more or less time depending on your preference. THEN fill a small pot with water, place it on high heat, and set is aside to boil.
This is a GREAT and EASY salad to make for your lunch. Don’t thank me on this one, thank my husband, Franklin, for having incredible taste!
Step #2: Line up your containers.
I know that there are a lot of steps here, but DON’T GET SWAYED. It’s not that it’s a lot of work, it is merely me being extra thorough and providing a lot of photos to guide you.
Step #3: Fill them with baby arugula.
What I LOVE about this recipe is that you can mutitask the entire time. It’s comparable to being an old-fashioned telephone operator…one arm is doing one task while the other is focusing on another.
Step #4: You will need one egg per salad. Here, you are tempering your eggs. Place them in a bowl filled with room temperature water and increasingly add heat to it.
On another note, any salad recipe that contains eggs is GREAT for lunch…
Step #5: Place your now acclimated eggs into the boiling pot of water. Let boil for EXACTLY SEVEN MINUTES (set a timer). Quick tip: use a slotted spoon to pull hard boiled eggs out of a boiling pot of water. THEN, place your microwavable bag of string beans in the microwave and cook.
Beyond being INCREDIBLY EASY to make…
Step #6: Peel your eggs. Slowly cut your eggs in half the long way. Quick Tip: peel your eggs under running water.
Eggs are filled with protein that will keep you fuller longer.
Step #7: Place your cut eggs on top of your salad.
AND, they’re delicious!
Step #8: Strain your string beans and let cool.
Speaking of healthy and delicious, this salad is particularly high on the GREENS…
Step #9: Once cooled, add your string beans to your salad. Note: if your string beans are still hot they will make your lettuce wilt.
From string beans…
Step #10: Remove your asparagus from the broiler and let cool. Once cooled, chop in inch long pieces.
Step #11: Add your asparagus to your salad.
To the baby arugula that it is all sitting on, you are getting TONS of really healthy nutrients.
Step #12: Lay your tuna on a cutting board.
Much like eggs, TUNA contains a lot of protein.
Step #13: Salt and HEAVILY pepper your tuna. Quick Tip: Make sure to pat in the seasoning so that it stays on as best as possible.
Tuna also contains A LOT of other nutrients…
Step #14: Coat your cooking pan with oil. Let the oil heat up on MEDIUM-HIGH heat before placing your tuna on it. Sear each side for two minutes. WHILE searing, wash your cutting board. Note: When you place your fish in the oil, it should make a sizzling sound. If it does not, the oil isn't hot enough.
One to highlight is the omega-3 essential fatty acids…they are “essential” because our body isn’t able to produce them on its own. Hmmm…SO pile them on!
Step #15: Place your tuna on your cutting board and cut your into half inch pieces. Let cool till room temperature.
When you take a moment to really “digest” the health benefits of this salad, you realize that it is filled with FAR MORE nutrients than you may have initially expected.
Step #16: Add your room temperature tuna to your salad...and...VOILA!
So, ENJOY your lunch! AND remember to top it off with some delicious dressing!
Step #17: Add some Balsamic Vinaigrette and EAT!
THE Grocery List:
Portion Size: Personal Lunch
- Baby arugula
- Eggs (x1 per salad)
- Microwavable bag of string beans
- Asparagus (x1 stalk per salad)
- Tuna (2.7 ounces per salad)
- Low fat balsamic vinaigrette