Mixed Greens with Tuna Salad and Dill Vinaigrette

No ratings yet

Mixed Greens with Tuna Salad and Dill Vinaigrette

Having pre-washed packaged greens, a prepared protein and a jar of homemade vinaigrette allows you to get a balanced, substantial lunch salad in front of you in no time at all. Salads like these are a mainstay in my diet and one that provides me with 3-4 hours of satiety. They are easily adaptable but examples of key ingredients that I almost always have on hand. I hope you enjoy this herby bright vinaigrette that pairs so nicely with the tuna salad. If you're extra short on time, a drizzle of good olive oil and a squeeze of lemon on top of seasoned greens makes a pretty delicious dressing in a pinch.

Course: Lunch, Salad

Keyword: dill vinaigrette, mixed greens, tuna salad

Servings: servings

Calories: 1489kcal

Author: Christina Shoup

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

*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week.

* You'll likely have enough tuna salad for another salad later in the week or as a delicious snack with Triscuit crackers.

Nutrition