We are now into week 3 of the CSA. We have enjoyed some very nice strawberries. But we have a lot of 4 things:

Fresh eggs (two cartons!)
Japanese turnips
Green onions
Lots o’ greens

This is really testing my creativity. Earlier, when the asparagus was still good, I made this salad, which is full of protein and good, healthy fats!

 

Got to find a way to use all my greens!

 

Tuna and Asparagus Salad, modifed from Cooking Light
1 lb asparagus
1 tbsp drained capers
1 tsp chopped parsley
2 Tbsp white wine vinegar
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/4 tsp black pepper
1 can of white beans
1 head butter lettuce
2 cans of tuna, packed in water

Steam asparagus in large skillet, covered, for 3 minutes. Drain and rinse in cold water.
Combine capers and next 7 ingredients in a small bowl with whisk.
Split lettuce between 4 plates.  Top with asparagus spears, split beans and tuna between the plates.  Drizzle salad with your dressing.

The original recipe called for tuna packed in oil and 2 Tbsp of olive oil.  The health info for that is  270 calories per serving.  20 grams of protein.  and 14.6 grams of fat (only 3.5 saturated).  So, with fewer fats, very healthy!  And good for taking to work for lunch!

Time to try for a little healthier weekend – massage tomorrow morning!

Beth

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