Kale, tuna, 4 beans & egg salad

A healthy protein hit after a heavy workout!!!

Ingredients:

4 eggs ¾ boiled

2 cups of massaged kale (See Post 5)

1 medium ripe tomato – diced to 1 cm cubes

¼ large capsicum – finely diced

6 to seven snow peas – finely diced

1 large radish – finely diced

½ tin of mixed beans – thoroughly washed in a sieve

1 tin (60 grams) of tuna slices in spring water

¼ cup roasted chopped walnuts

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon lemon / lime juice

1 tablespoon extra-virgin olive oil

Method:

To boil the eggs to perfection: place cold eggs in a pan and cover with water. Add 2 tablespoons of vinegar. I use whatever I have on hand. It prevents them from cracking whilst boiling.

Once the water just begins to boil, set the timer for 3 minutes 30 seconds. Plunge the boiled eggs in cold water and peel.

Place all the ingredients except the eggs in a large salad bowl and toss well breaking up the tuna into bite sized pieces. Taste and adjust seasonings.

Divide salad into two large bowls, top with two halved boiled eggs, season and serve.

Tip:

1.   Boiling the eggs for 4 minutes will make the yolk fudge like in consistency and 6 minutes for a hard boiled egg.

2.  If you slice the vegetables thinly and then use a dicer chopper, the results are effortless and quick.

This is the one I use – just don’t touch the cutting edges as the blades are super sharp.