Page 23 - EON Edible Garden Manual

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SALAD
3 cups of any salad greens
2 cups of green beans, or asparagus
2 small cans of tuna in spring water, drained
1 small red onion, or half of a large red onion,
sliced thinly
5 tomatoes, chopped
3 boiled eggs
1 cup of sliced cucumber
1 yellow or red capsicum, sliced thinly
DRESSING
½ lemon juice
1 teaspoon wholegrain mustard
2 cloves of garlic, crushed and chopped
1 teaspoon honey
TUNA
AND EGG
SALAD
SALADS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Cut both the ends of the beans or
the bottom end of asparagus.
2. Put 2 cups of water on a pot and
bring the water to the boil.
3. Reduce the heat to low, then add
the eggs and the beans/asparagus
to the pot and steam them for 8-10
minutes or until they are cooked
but still a little bit hard.
4. Drain the eggs and beans into a
colander, and let them cool to the
side.
5. Chop the salad greens, small red
onion, tomatoes, cucumber and
capsicum.
6. On a large platter or plate, sprinkle
the greens, onion, tomatoes,
cucumber and capsicum in layers.
7. Cut the beans/asparagus into half and
sprinkle on salad.
8. Peel the eggs once they are cool and
slice into 4 pieces each and sprinkle
them on the salad.
9. Make the dressing by putting the
lemon juice, mustard, garlic and
honey in a jar, close the lid and shake,
or in a small bowl, and mix with a
spoon until all ingredients are mixed.
10.Pour the dressing over the salad
and mix it up.
11.Add the tuna to the top of the salad
and serve.
THIS MEAL SERVES
SIX PEOPLE
6x
22