Colorful Salad with Tuna and Sundried Tomatoes
This Colorful Tuna Salad is easy to make and great for lunch or a light dinner!
- Total Time20 mins
- Yield2 1x
- DietGluten Free
Ingredients
Units
Scale
- 2 medium heads of romaine lettuce
- 2 cups cherry tomatoes
- 1 cucumber
- 2 spring onions
- 1 handful radish sprouts
- 1 handful alfalfa sprouts
- 1 handful mungo bean sprouts
- 1/2 avocado
- 1 can of sustainably fished tuna in olive oil
- 1/4 cup sundried tomatoes
- DRESSING:
- 3 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp lime juice
- 1 tsp italian seasoning (mixed herbs)
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- sea salt and pepper to taste
Instructions
- Wash the vegetables well and peel the cucumber if not organic.
- Cut the lettuce into thin stripes and the tomatoes, cucumber, and spring onions into small pieces.
- Transfer everything to a big bowl along with the sprouts.
- Half the avocado and dice the flash, then scoop it out with a spoon into the bowl.
- Add the tuna (without the olive oil) and the sundried tomatoes. Toss until everything is well incorporated.
- Set aside and make the dressing.
- Combine all the dressing ingredients in a small bowl and mix well.
- Plate the salad and drizzle with the dressing before serving.
- Enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. The lettuce will wilt quite quickly and won't be as crunchy after storing.
- Prep Time: 20 mins
- Category: Salad
- Method: No Cook
- Cuisine: American