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Live a more healthy lifestyle by drinking more green smoothies, eating fruits and veggies more often, working out at least 2 times a week (this is a stretch!), and drinking water
If you make this creamy vegan avocado dressing recipe, please snap a photo and tag #jessicainthekitchen on Instagram
Assembly also uses a sliding pin method that is extremely difficult to do on the larger pieces
Ingredients FOR THE SALAD: 2 cans (5 oz each) oil-packed tuna, slighly drained 4 large eggs 1 pound small waxy potatoes (fingerlings or baby Yukon golds), halved 8 ounces green beans or haricots verts, trimmed 1 cup cherry tomatoes, halved 1/3 cup Nicoise or Kalamata olives, pitted 2 tablespoons capers, drained 35 halves of baby gem lettuces or 3 cups mixed salad greens or butter lettuce 2 tablespoons fresh parsley, roughly chopped optional: marinated artichokes and/or white beans FOR THE DIJON VINAIGRETTE: 3 tablespoons red wine vinegar or fresh lemon juice (or combo of both) 1 tablespoon Dijon mustard 1 small shallot, finely minced 1/2 cup extra virgin olive oil 1/2 teaspoon sea salt Freshly ground black pepper Instructions Make the vinaigrette: Whisk together the vinegar, Dijon mustard, shallot, salt, and pepper in a small bowl
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