This is one of those recipes that I just kind of ‘happened’ upon one day doing some experimenting in my kitchen for lunch. I love easy lunches packed with flavor. A lunch salad that could hold up for a day or two in a container in the fridge is an added bonus. I served this salad to 3 of my friends for lunch one day and it was a SMASH hit! We thought there would be more than enough, yet we managed to scarf it all!
I like this salad because the majority of the ingredients come from the pantry. In a pinch, this is a salad that could be made up when you are without power. Just don’t add the fresh ingredients if you don’t have them on hand and it will still be a tasty salad. In the meantime, all the fresh ingredients really help to jazz it up and add some enzymes to the mix! I can make a batch for myself and have it last a few days for an easy lunch for me on top of some butter crunch lettuce or with a small bowl of soup!
- 2 cans yellowfin tuna in olive oil
- ½ cup olives, sliced (whatever kind you like)
- 1 cup artichokes, chopped
- 1 cup cherry tomatoes, quartered
- 1 avocado, cubed
- ½ cup chopped cilantro
- 4 scallions, chopped
- 1-2 garlic cloves minced, optional
- ¼ of a red pepper, chopped
- Drizzle of EVOO
- Drizzle of lemon juice
- Splash of balsamic vinegar, if desired
- Mix all ingredients together in a bowl, except for the avocado.
- Serve and top with avocado.
- Extras will keep for a day or two, add avocado as served.
- Note: This salad works equally well with salmon.
Personally, I much prefer tuna that is canned in olive oil and if I can get it in a BPA free can that is best. Unfortunately, many brands of canned tuna in oil do not use quality oil. So, it’s important to know your source. I often find packs of 6 of the Wild Planet tuna at Costco. Here are two brands I like:
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