6 Tbsp Galeos Miso Caesar½ head romaine lettuce
4 oz. mix baby greens (spinach, kale, arugula)
2 hard-boiled eggs
2 large tomatoes
12 asparagus stalks
12 oz. can tuna, drained
2 medium pickled cucumbers
Eggs, asparagus can be cooked the day before, but Galeos suggest to be done before serving. Cook asparagus in water with a little of salt about 3-5 min. While you are waiting for asparagus, divide mix baby greens and lettuce among 4 plates. Arrange egg slices along one edge of each plate, place 3 asparagus stalks across the top of each salad, divide potato and tomatoes evenly and add 3oz. of tuna and ½ pickled cucumber. Drizzle with Galeos Miso Caesar dressing.
Instead of canned tuna, you can use fresh seared tuna or grilled wild salmon.