Hands-on time: 30 min.
Total time: 30 min.

4 servings

Ingredients:

• 20 asparagus spears
• 1 tablespoon capers, drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, quartered
• 1 (15-ounce) can organic white beans, rinsed and drained
• 4 cups torn butter lettuce (about 1 head)
• 2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks

Preparation:

1. Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain.
2. Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
3. Place 1/4 cup juice mixture, cherry tomatoes, and beans in a small bowl; toss gently to combine.
4. Place 1 cup lettuce on each of 4 plates, and top each serving with 5 asparagus spears. Spoon about 1/2 cup white bean mixture over each serving, and divide tuna evenly among servings. Drizzle each salad with about 1 tablespoon remaining juice mixture.

NUTRITION FACTS

Amount Per Serving

Cals: 270 From Fat: na

Total Fat: 14.6g

Cholesterol: 24mg

Sodium: 467mg

Total Carb: 16g

Dietary Fiber: 5.6g

Sugars: na

Protein: 20.2g