It’s the most delicious time of the year! I’m pretty sure I said that same thing over 5 years ago when I began this little food blog. But it’s true… beginning with Thanksgiving and ending with decadent New Year’s Eve, (with my birthday in between) there are endless opportunities to indulge ourselves. I try my best to keep things balanced all year long, but especially this time of the year, and hearty salad a few times a week – if not more – is the answer for me.
Let’s be honest, salads can be kind of a pain to make on the fly, especially for one person, but can be super simple if you’re prepped and ready for it. I don’t mean all the veggies that are cut up and waiting for you in the fridge getting more dried out as the week goes on, but having the basics ready to knock out a balanced, filling salad in under 10 minutes.
The basics – protein, fat and fiber – the keys to a balanced salad (or any meal or snack!). This salad has all of the key elements. I keep a few prewashed bags of arugula and mixed greens as the foundation of all my salads. I decide on my protein – in this case good quality tuna salad. I add some fiber in the form of garbanzo beans and/or radish. And in addition to the olive oil in the vinaigrette, I decide on a healthy fat source such as avocado or nuts. If you have your protein prepared (I often choose grilled or roasted chicken, tuna or mackerel) and a vinaigrette waiting in a glass jar in the refrigerator, you can get this salad tossed in a bowl and into your belly in a matter of minutes.
In the middle of a busy season, this salad is a good one to keep in your back pocket – or even better, prepped and ready in your refrigerator!
Cheers,
Christina
Mixed Greens with Tuna Salad and Dill Vinaigrette
Ingredients
Tuna Salad
- 2 5 oz cans tuna, one canned drained of liquid I prefer Wild Planet Albacore Wild Tuna or Safecatch Ahi Wild Yellowfin Tuna
- 2 tbsp mayonnaise
- 2 stalks celery + leaves, chopped
- 2 green onions, sliced
- 1 carrot, grated on the small holes of a box grater optional but great for adding extra fiber
- 2 tbsp parsley, coarsely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp kosher salt
- ½ tsp ground black pepper
Dill Vinaigrette
- ¼ cup rice wine vinegar
- ¾ cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tsp finely chopped fresh dill
- ½ tsp honey
- 1 tsp kosher salt
- ½ tsp ground black pepper
To Assemble the Salad
- 4-6 cups mixed spring greens and/or arugula I like to coarsely chop my leaves so everything fits on my fork
- ½ cup sliced radish
- 1 avocado, cubed or sliced
- 2 tbsp toasted almond slivers optional
Instructions
- For the tuna salad: Drain one can of the tuna, place both in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, celery, green onion, carrot (if using), parsley, lemon zest, lemon juice, salt and pepper and combine well. Taste and adjust seasonings to your liking, if needed.
- For the vinaigrette: Combine ingredients in a jar with a tight fitting lid and shake well.
- For the mixed green salad: Combine all salad ingredients, except for the tuna salad, in a medium bowl. Toss salad with just enough dressing to coat the leaves. Divide between two plates and pile a mound of tuna salad on top of the mixed greens. Season your salad with a touch of kosher salt and freshly ground pepper. Top with slivered almonds, if using.
Notes
Nutrition
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