1 1/2tspdijon mustard (omit for AIP, can sub 1/2 tsp raw honey)
1/3cupextra virgin olive oil
Make the dressing in a small mason jar, cover and shake - store in the fridge (you will have leftovers)
Pre-heat oven to 400f degrees and line a baking sheet with parchment paper. Using a mandolin-type slicer or your amazing knife skills... slice sweet potato thin (almost like chips but not quite) and lightly toss with coconut oil. Roast for approx. 20 minutes until soft but still tender (don't let them get brown). Set aside.
Chop the ends off green beans and bring a small pot of water to boil, once boiling, add the green beans for approx. 3 minutes (just until they turn bright green) and remove. Add to cold water so they stop cooking and remain crisp. Set aside.
Arrange your salad on a large plate with remaining ingredients and nestle in the green beans if using and the sweet potatoes. Top with your drained can of tuna. Sprinkle herbs and sea salt on top and drizzle your desired amount of dressing over top or leave on the side for serving, and enjoy!