A low carb take on a summer time classic! Using a few WellEasy staples to create a taste sensation masterpiece. Free from inflammatory oils and packed with nutrients, drizzled with a creamy delicious sauce!

Serves: 2 portions
Time: 10mins
Level: Easy!

Tools:

• Chopping board 
• Knife
• Saucepan 
• Small mixing bowl 

Ingredients:

• 1/2 packet of green beans 
• 4 eggs
• 10 lettuce (gem or romanian) leaves (whole)
• 2 handfuls of cherry tomatoes (quatered)
• 1/2 red onion (finely sliced)
• 3 tbsp olives 
• 1 tin of tuna (per portion) 

• 1 tsp dijon mustard
• 6 tbsp mayo
• 2 tsp capers 
• 1 handful of pasley (chopped)
• 1 lemon juiced 
• salt & pepper to taste

Method:

1. Start by placing water into the saucepan, bring to the boil and then add in the green beans and eggs to boil for 6-8 mins. Take the green beans out once soft.
2. Whilst the beans and eggs are cooking start to prepare the rest of the salad. Wash your lettuce, chop up the tomatoes and slice up the red onion.
3. Mix together all of the sauce ingredients too and place to one side.
4. Once the green beans and eggs are cooked, cool them by running under cold water. Shell the chop up the eggs.
5. Place up the salad by placing everything on one plate and then top with the dressing.
6. Serve and enjoy!