Ingredients:

• 1 egg  
• 2 cups mixed greens like baby kale, spinach, and arugula
• 2 tbsp Mint
• 2 tbsp Dill
• 2 tbsp Basil
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 2 tbsp balsamic vinegar
• 1 generous scoop of Fishwife Tuna Salad
• Handful of roasted new potatoes
• Handful of cherry tomatoes sliced in half
• 1 tbsp of pickled onion
• Salt and pepper to taste

Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.  

Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.

Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.