A fresh yet hearty keto-friendly salad that makes the most of seasonal Summer-Autumn produce! Serves 4.
200g LOKA Protein Pasta
2 - 3 cans tuna (drained) or 2 grilled/cooked tuna steaks (approx 250g)
6 hard-boiled eggs, peeled and quartered
250g grape tomatoes, halved
125g mixed pitted olives
250g green beans, trimmed and blanched
2-3 spring onions finely sliced
Extra virgin oil
Salt & pepper
Place your eggs in a single layer on the bottom of a saucepan and cover with cold water. Over high heat, bring your eggs to a rolling boil. Remove from heat and let stand in water for 10-12 minutes for large eggs. Drain water and immediately run cold water over eggs until cooled.
Allow eggs to continue to cool before peeling. Meanwhile, refill the same saucepan, add a pinch of salt and bring to a rolling boil. Add trimmed green beans and boil for 3 - 5 minutes until cooked but still crisp. Remove with a slotted spoon and set aside to cool.
Add protein pasta to the same boiling saucepan of water, and cook as per packet instructions.
Meanwhile, chop tomatoes and spring onions, peel and quarter eggs.
Once pasta is cooked, drain and add to a serving bowl. Add beans, tomatoes, olives, eggs and tuna.
Garnish with spring onions, salt & pepper, and the juice of 1 lemon. Drizzle with olive oil and mix with salad tongs. Serve & enjoy!