Grilled Veggie Salad with Tuna

Ingredients

• Spearmint

  Fresh

  2 tbsp or 11g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  1 lb or 453g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Pistachio nuts

  Nuts, raw

  ½ cup or 62g

• Tuna

  Fish, light, canned in water, drained solids

  1 can or 165g

Directions

1. Blend the mint, lemon juice, lemon zest, garlic, half of the olive oil, and a pinch of salt and pepper until smooth; set aside.
2. Trim asparagus ends. Slice zucchini into 1/2-inch rounds. Toss both with the remaining olive oil, salt, and pepper.
3. Heat a grill pan over medium-high until hot. Grill zucchini about 3 minutes per side and asparagus about 2 minutes per side, until lightly charred and tender-crisp.
4. Transfer warm vegetables to a bowl and toss gently with the dressing.
5. Divide among plates, top with drained tuna and chopped pistachios, and finish with a pinch of salt and pepper to taste.