8 ounces haricots verts or tender green beans
1 package (5 ounces) organicgirl® baby spring mix
¼ cup + 2 tablespoons organicgirl® lemon agave dressing, divided
2 roma tomatoes, cut lengthwise into quarters
1 can (5 ounces) albacore tuna, drained and flaked
½ cup canned chickpeas, rinsed and drained
⅓ cup pitted Niçoise or chopped kalamata olives
bring a medium saucepan filled with water to a boil. with a spoon, gently lower eggs into water. cover and reduce heat to medium low.
simmer for 9 minutes.
while eggs cook, prepare an ice water bath. transfer eggs to ice water and let cool 5 minutes.
in the same saucepan of boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. transfer to ice bath and let cool 3 minutes.
peel eggs and slice crosswise.
in a large bowl, toss greens with ¼ cup dressing and arrange on plates. top with eggs, green beans, tomatoes, tuna, chickpeas and olives, and drizzle each salad with a tablespoon of dressing.