Asparagus and Green Bean Salad

• Gluten free
• Paleo

• Seafood

  • 1 Tuna, white canned and drained

• Produce

  • 1 Asparagus
  • 1 tbsp Basil, fresh and chopped
  • 1 clove(s Garlic
  • 8 oz Green beans
  • 1/2 Lemons
  • 1 tbsp Parsley, fresh
  • 1 tbsp Shallots

• Refrigerated

  • 2 Eggs, hard

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on myrecipemagic.com

Description

Ingredients

• 1 asparagus ( bunch )
• 8 ounces green beans ( or french beans )
• 1 tomato 2 eggs ( hard boiled ) 1 tablespoon fresh parsley ( chopped ) 1 tablespoon basil ( fresh and chopped ) 1 tablespoon shallots ( chopped ) 1 clove(s) garlic ( minced ) 1/2 lemons ( juiced ) 1 teaspoon Dijon mustard 1/4 cup Olive oil 1 white tuna ( canned and drained ) 1 tablespoon capers Directions Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runni er eggs, cook for le ss time. When the ti me has elapsed, add cool water to the pa From Salt & Lavender  
• 2 eggs ( hard boiled )
• 1 tablespoon fresh parsley ( chopped )
• 1 tablespoon basil ( fresh and chopped )
• 1 tablespoon shallots ( chopped )
• 1 clove(s) garlic ( minced )
• 1/2 lemons ( juiced )
• 1 teaspoon Dijon mustard 1/4 cup Olive oil 1 white tuna ( canned and drained ) 1 tablespoon capers Directions Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runni er eggs, cook for le ss time. When the ti me has elapsed, add cool water to the pa From Salt & Lavender  
• 1/4 cup Olive oil
• 1 white tuna ( canned and drained )
• 1 tablespoon capers Directions Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runni er eggs, cook for le ss time. When the ti me has elapsed, add cool water to the pa From Salt & Lavender  

Directions

• Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runni er eggs, cook for le ss time. When the ti me has elapsed, add cool water to the pa