Ensalada Verde con Atún (Green Salad with Tuna)

My hubby and I like many types of salads but sometimes it is hard making them because I get distracted with other options. I usually made salads for my hubby for him to take to school but then sometimes I would get caught in the whole preparation time. I had to wash the salad, cut the tomatoes, boil the eggs, etc. Whatever! It is pure laziness I say! Being healthy starts with the mind. It is a mindset and it is a love for one’s own body. I have had to ponder this question lately and decided it was time for some healthier, lighter options.

Ensalada Verde con Atún(Green Salad with Tuna)

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serves 2

Salad
14 Romaine leaves
3 tomatoes, sliced 1/4 inch thick
2 hard-boiled eggs
2 cans of tuna in water
1 cup corn
1/2 cup green olives, sliced or whole
paprika for sprinkling

Vinagrette
1/2 cup olive oil
1/4 red wine vinegar
1 tsp salt
1 tsp pepper

Place three eggs and cover with water. When the water starts boiling, boil for 4-5 minutes. Drain water and place in a ice water bath to cool down the eggs. Peel the eggs and cut in quarters.

Take 7 romaine leaves,chop and place on a plate. Repeat for second plate. Use 1/2 cup of corn for each plate and sprinkle over salad. Place the tuna on the center of the salad and decorate the plate alternating with egg and tomato wedges. The whole olives can be placed on the salad or the sliced olives over the tuna as shown on the picture.

Mix vinagrette and drizzle over salad on each plate. Sprinkle with paprika and enjoy!