It's about time we took back the "salad" in tuna salad.
Your stomach growls its lunchtime bell, prompting you to open the fridge to see what you can scrap together. No leftovers. No lunch meat. Nothing protein-packed to fill you up. So you open your pantry and grab the tuna can. In and of itself, tuna's nutritional content receives a glowing report. But, healthy ends when you grab the mayonnaise jar and loaf of bread. So, why not take back the "salad" in tuna salad? It's a perfect lunch to make in a pinch since tuna is shelf-stable. Chop together the rest of the fixings and you'll be eating lunch in less than 15 minutes!
- ½ red bell pepper
- 1-2 Persian cucumber(s)
- 7 oz. albacore tuna can
- ½ avocado
- a small handful of shredded carrots
- a small handful of shredded red cabbage
- a large handful of spinach
- fresh parsley, for garnish
- alfalfa sprouts, for garnish
- avocado-based "mayonnaise," for dressing
1. Chop the red bell pepper, cucumber, and avocado and drain the water out of the tuna can.
2. In two medium-sized bowls, lay down a bed of spinach and top with your chopped veggies, carrots, red cabbage, and tuna.
3. Drizzle with avocado-based "mayonnaise" and garnish with parsley and alfalfa sprouts. Lunch is served!