INGREDIENTS

  • Save da Sea Tuna Salad

  • Cherry tomatoes

  • Green beans

  • Kalamata olives

  • Baby potatoes

  • Leafy greens

  • Optional: plant-based “egg”

INstructions

  • Boil baby potatoes until fork-tender.

  • Lightly blanch the green beans. Drain and cool.

  • On a large plate or bowl, layer leafy greens as your base.

  • Arrange potatoes, green beans, cherry tomatoes, and olives.

  • Spoon the vegan tuna salad into the centre of the bowl.

  • Whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.

  • Pour dressing over the salad just before serving.

  • Enjoy!