Celebrate spring with a crisp, pretty salad topped with grilled tuna. Our creamy garlic dressing pulls it all together. It's simple to make so you can enjoy a tasty keto meal AND the warm sunshine!
USMetric
servingservings
Ingredients
- 2 2 eggeggs
- 8 oz. 225 g green asparagus
- 1 tablespoon 1 tablespoon olive oil
- ¾ lb 350 g fresh tuna, in slices
- 4 oz. 110 g leafy greens
- 2 oz. 50 g cherry tomatoes
- ½ ½ red onionred onions
- 2 tablespoons 2 tablespoons pumpkin seeds
- salt and pepper
Garlic dressing
- 2⁄3 cup 150 ml mayonnaise
- 2 tablespoons 2 tablespoons water
- 2 teaspoons 2 teaspoons garlic powder
- salt and pepper
Instructions
- Combine ingredients for the garlic dressing. Set aside.
- Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling.
- Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside.
- Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously.
- Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate.
- Slice the tuna and distribute evenly over the salad. Pour over the dressing and sprinkle with pumpkin seeds.
Tip!
This dressing is as simple as it is delicious. Make a double batch and store it in the fridge. It keeps there for 5-6 days.
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