Grilled Veggie Salad with Tuna

Ingredients

• Spearmint

  1 tbsp or 6g

• Lemon juice

  ½ lemon yields or 24g

• Lemon zest

  ½ lemon or 2g

• Garlic

  raw

  ½ clove or 2g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Asparagus

  raw

  ½ lb or 227g

• Zucchini

  raw, with skin

  1 medium or 196g

• Pistachios

  raw

  ¼ cup or 31g

• Light tuna

  canned in water, drained

  ½ can or 83g

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.