Salt & Lavender · by Natasha
Spring Asparagus and Green Bean Salad
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 37%
CARBS 10G13% OF CAL
4G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 20G63% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring salad of blanched asparagus and green beans topped with tuna, hard-boiled eggs, and a Dijon-lemon vinaigrette. Light but protein-rich for a satisfying lunch or dinner.
mainamericansaladfishdairy freegluten free
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch asparagus
- 8 ounces green or French beans
- 1 to mato
- 2 eggs (hard-boiled)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon shallot (chopped finely)
- 1 clove garlic (minced)
- Juice from 1/2 lemon
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 can tuna (drained (I prefer oil packed tuna))
- 1 tablespoon capers
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 37%
CARBS 10G13% OF CAL
4G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 20G63% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 291mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.