Gaby
This salad is for those ready to explore new flavor combinations. Tuna’s protein, omega-3 fatty acids, vitamins, and minerals support both heart and brain health. Adding tuna to your meals can help cognitive function, boost the immune system, and support eye and thyroid health.
Ingredients: canned tuna – 200 g; mixed leafy greens – 100 g; avocado – 1; tomato – 1; cucumber – 1; red onion – ½; cilantro or dill – ½ bunch.
Dressing: olive oil – 3 tablespoons; mustard – 1 tablespoon; apple cider vinegar – 1 tablespoon; salt and ground black pepper – to taste.
Tear the leafy greens and chop the vegetables. Although botanically an avocado is a fruit (a berry), it’s treated like a vegetable in savory dishes, similar to tomatoes.
Mix the dressing ingredients.
In a salad bowl, combine the flaked tuna, vegetables, greens, and dressing. Toss everything together and serve the salad.
Tip
Heavy meals in the summer can cause feelings of fullness, heartburn, bloating, and nausea, so practice moderation in your diet during the heat. To avoid gastrointestinal issues, eat light, nutritious dishes in small portions, increase the amount of plant-based foods in your meals, and limit animal products to two or three times a week.
For more delicious and healthy salad recipes, check these out:
Meat Salad: Recipe with Chicken, Pineapple, and Nuts
Spring on the Table: Recipe for a Green Salad
Dietary Quartet: Recipe for Salad with Feta, Beets, Tomatoes, and Cashews
Warm Salad: Recipe with Chicken, Sweet Peppers, and Tomatoes
Healthy Recipe: Arugula Salad with a Light Dressing
