For Salad:
1 can Skipjack Tuna
4-5 cups mixed green lettuces
1/2 chopped cucumber
1/2 chopped red pepper
1 tbsp. sliced almonds
For Dressing:
4 tbsp. avocado or olive oil
1 clove garlic
1 tsp Dijon mustard
1 tsp raw honey
1 tsp rice vinegar
1 tsp lemon juice
sea salt & black pepper to taste
I’m such a minimalist when it comes to food. I figure if it’s simple, then it will be repeatable. The issue I’ve seen for folks when trying to eat more healthier, is they complicate things with complicated recipes asking for a whole lot of ingredients that you really don’t need.
Here’s a simple lunch for that busy telework quarantine life. Who would have ever thought a tuna salad would taste so good? There’s no need to kill it with mayo, just tuna, veggies, and a dressing.
So my rule of thumb is, every meal you eat, should have a protein, veggie, and healthy fat. For this salad my protein is tuna, and I used skipjack tuna because it has a lower mercury content and more sustainable than your commercial brands like Starkist or Bumblebee who pretty much get tuna from unsustainable fisheries.
In large bowl, wash and air dry or spin your mixed greens. You can use a host of lettuces, arugal, romaine, spring mixes, just try and step away from the iceberg because there’s really no nutritional value from it.
While your lettuce is drying, in a personal blender (makes it so much easier) or bowl, add avocado oil, garlic, Dijon mustard, lemon juice, honey, rice vinegar, and a dash of salt and pepper. Blend and taste. Pour in a container (mason jars are great) and refrigerate for up to 5 days.
Now we build our salad, add your cucumbers and peppers to the mixed greens. Drain your tuna and top your salad. Sprinkle your almonds and drizzle with about 2 tbsp. of your vinaigrette. Crushed black pepper is a nice finishing touch to this salad.
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