There is nothing better than a chopped hearty and healthy tuna salad. It is one of the easiest and quickest recipes to prepare for lunch, and plates beautifully. The vibrant, garden vegetables which are so ripe and colorful in spring offer the complete doze of daily vitamins you need. Also, all the macronutrients are well balanced here, the protein, fat and carbohydrates which will keep you going all day.
Filled with a rainbow of crisp vegetables and tossed in a light balsamic dressing, this healthy tuna salad is a great weekly meal option.
Healthy Tuna Salad
– 3/4 can of chickpeas
– 3 Persian cucumbers
– 2 Roma tomatoes
– 1/2 can of sliced green olives
– 1 avocado
– 1 red, yellow, or orange bell pepper
– 2 jars Tonnino Tuna in garlic
– 1 jar hearts of palm (optional)
– 3 ears fresh corn cut off the cob, roasted (optional)
– 1 lemon, freshly squeezed
– 1 Tbsp. fig infused balsamic vinegar
– 1 Tsp. salt
– 1 Tsp. lemon pepper
– EVOO (optional)
Dice cucumbers, Roma tomatoes, pepper, and avocado and combine in mixing bowl. Add chickpeas and green olives. Top with dressing and mix. Transfer to salad bowl and top with tuna, slightly chopped. Serve healthy tuna salad immediately.
Tip: You can add or take away any of the ingredients and make the salad completely according to your predilections.
If you are looking for more salad meal options, be sure to check out my recipe for Roasted Sweet Potato Salad with Beets.