Fresh and seasonal, this salad will awaken your taste buds with a variety of springtime flavors.
Recipe courtesy of Potatoes Goodness Unearthed
When preparing this recipe, be sure to leave the skins on the potatoes instead of peeling them. Not only do the potato skins lock in the nutrients when the potato is cooked, but they are also a great source of fiber, vitamin C and iron!
8 small red potatoes, uniform in size
1 6-ounce can white tuna in water, drained
12 steamed asparagus spears
9 pitted Kalamata olives
2 tablespoons minced red onion
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
4 teaspoons olive oil
Black pepper to taste
Wash potatoes and leave skins on. Cut the potatoes in quarters and place in large pot filled with enough water to cover the potatoes. Set heat to high and bring water to boil. Boil the potatoes for 10 minutes or until tender; drain.
Place potatoes on platter with tuna, asparagus, radishes, olives and onion.
In small bowl, whisk vinegar, parsley, and oil. Drizzle this mixture over the salad. Salt and ground pepper to taste.
Per serving: 216 calories, 8 g total fat, 0 g saturated fat, 24 g carbohydrates, 14 g protein, 301 mg sodium, 3 g fiber.