Tuna Omelet Salad

• 2 tbsp chopped pitted kalamata olives
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 4 oz green beans, trimmed
• 3 None eggs
• 4 None green onions, thinly sliced
• 2 None baby Romaine lettuce, leaves separated
• 1 can (6 oz) tuna in oil, drained and flaked
• 2 None plum tomatoes, cut into thin wedges
• 1 medium avocado, thickly sliced

1. For the dressing, whisk olives, vinegar, olive oil and mustard in a small bowl.
2. Cook green beans in a small saucepan of boiling water for 2 mins or until bright green. Drain; refresh under cold water. Place in a large bowl.
3. Whisk eggs, onion and 2 tbsp water in a medium bowl.
4. Spray a medium nonstick skillet with no stick cooking spray. Heat on medium heat. Pour one third of egg mixture into pan and tilt to cover bottom. Cook for 1 min or until set underneath. Fold in half; cook for 1 min more. Transfer to a cutting board. Repeat with remaining egg mixture. Cut omelets into 3/4-inch slices.
5. To serve, combine lettuce, tuna, tomato, green beans, avocado and omelet in a large bowl. Drizzle with dressing. Serve at once.

olives, red wine vinegar, olive oil, mustard, green beans, eggs, green onions, baby romaine lettuce, oil, tomatoes, avocado

Taken from recipes-plus.com/api/v2.0/recipes/35088 (may not work)