10 Refreshing Spring Salads to Brighten Your Table

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Asparagus-Tuna Salad 

A very special salad for spring, this salad combines tuna and asparagus. Perfect for the Easter buffet and the first garden parties of the year.

Ingredients (serves 4)

• 14 oz green asparagus
• 14 oz baby potatoes
• 2 cups tomatoes
• 1/4 cup black olives
• 2 red onions
• 4 tbsp olive oil
• 12 tbsp vinegar
• 1 tsp Dijon mustard
• 4 eggs
• 1 Romaine lettuce heart
• 2 cans tuna
• Salt, sugar, and pepper to taste

Instructions

1. Clean the asparagus and trim the woody ends. Cut into approximately 1-inch pieces. In a large pot, bring salted water with a pinch of sugar to a boil and cook the asparagus until al dente, about 6 to 8 minutes. Drain.
2. Cook the potatoes in their skins for 15 to 20 minutes until done but not too soft. Drain, peel, and let cool.
3. Wash the tomatoes and cut them to your liking. Do the same with the Romaine lettuce heart.
4. Drain the olives and slice them. Drain the tuna.
5. Peel and finely chop the red onions. Mix the oil well and let the chopped onions soak in it. Combine oil, vinegar, and mustard, and season with salt and pepper.
6. Hard-boil the eggs, cool them under cold water, peel, and halve them. Wash the lettuce, dry it, and tear it into large pieces.
7. Let the tuna drain well and cut the potatoes into pieces.
8. In a bowl, mix potatoes, asparagus, tomatoes, lettuce, and olives well with the dressing. Distribute on plates and top with tuna and egg halves.