Composed Summer Salad

By • July 10, 2013 • 1 Comments



Serves 4

  • 10 ounces green beans, trimmed
  • Kosher salt and freshly ground pepper
  • 1/4 cup parsley leaves, chopped
  • 1 tablespoon capers, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons walnut or olive oil
  • 1 bunch arugula, washed and stems trimmed
  • 1 medium, ripe avocado
  • 2 (5-ounce) cans tuna in olive oil
  1. Fill a medium saucepan to a depth of 2 inches to a boil over high heat. Arrange green beans in a steamer basket and set the basket in the saucepan. Cover and steam the beans until tender, about 8 minutes.
  2. In a small bowl, stir together parsley, capers, lemon juice and oil. Season with salt and pepper.
  3. Arrange arugula, avocado, tuna and beans on serving plates; spoon dressing over top.
From Our Friends
powered by ZergNet

Comments (1) Questions (0)

Default-small
Default-small
Default-small

11 months ago sabrina black

I followed this recipe exactly. It was so flavorful and satisfying. I would proudly serve this to guests.