Asparagus and Tuna Salad
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Ingredients
1 fresh bunch asparagus spears
1 red chile pepper, chopped
Homemade croutons (see Related Recipes)
10-12 leaves lettuce
1 clove shallot, chopped
1 can tuna, in water
8 sundried tomatoes, chopped
1 TBSP Dijon mustard
1 TBSP olive oil
2 TBSP SCD Balsamic Vinegar (see Related Recipes)
freshly grated parmesan cheese
1 fresh bunch asparagus spears
1 red chile pepper, chopped
Homemade croutons (see Related Recipes)
10-12 leaves lettuce
1 clove shallot, chopped
1 can tuna, in water
8 sundried tomatoes, chopped
1 TBSP (15 ml) compliant Dijon mustard
1 TBSP (15 ml) olive oil
2 TBSP (30 ml) SCD Balsamic Vinegar (see Related Recipes)
freshly grated parmesan cheese
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Instructions
- Chop asparagus spears into 1 inch pieces and sauté with the red chile pepper.
- Tear apart lettuce and place in salad bowl.
- Add chopped shallot, tuna, and sundried tomatoes.
- When the asparagus and the croutons are cooled, add to the salad.
- Mix the mustard, oil, and SCD Balsamic vinegar.
- Pour over the top of the mixture.
- Sprinkle grated parmesan over the top, then toss to mix thoroughly.
Nutritional Info
Storage
Notes
The original recipe referred to croutons from a recipe in Lucy's SCD Cookbook. Many commercial Balsamic vinegar products are not allowed on SCD. If you are unsure of what constitutes compliant Balsamic vinegar, please use the recipe in Related Recipes to make your own.
Related Recipes
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