Paleo Lunch

Ingredients

• 4 eggs
• 2 cans tuna, drained (oil-packed works well)
• 1 handful green beans
• 1/2 cup black olives, pitted
• 1 cup cherry tomatoes
• 1 large head butter lettuce
• 2 Tbs capers, rinsed
• 2 Tbs olive oil
• juice of 1 lemon
• sea salt and freshly ground black pepper

Instructions

1. Place 4 raw eggs in a small pan, and add cold water to cover the eggs.  Cover the pan.
2. Place over medium-high heat and bring water to a slight simmer.  Once simmering (small bubbles), cover the pan and remove from heat.  Let stand (covered) for 13 minutes.
3. Drain the eggs, and immediately cool them in cold water after.  Remove shells, quarter the eggs and set aside.
4. While eggs are cooking, wash and chop butter lettuce, tomatoes and green beans.
5. Whisk the lemon juice, olive oil, salt & pepper into a dressing.
6. Combine all remaining ingredients into two salads and drizzle dressing on top.