On a hot summer day, this is a dish that leaves the oven off, yet it also delivers a great source of protein, loads of veggies, and is complimented with a healthy fat in the avocado. It’s a win-win. While easy to make, this dish is also very adaptable. You can add thinly sliced radishes, sprinkle on chopped green onions, or add crunchy jicama fries on the side.

Super Simple Tuna Salad

• 1 can tuna, drained
• ½ cup sliced tomato (I use cherry tomatoes)
• ¼ cup diced red onion
• ½ cup shredded carrot
• ½ cup diced cucumber
• ½ an avocado, mashed with a fork
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Pepper, to taste
• Paprika, to taste

Stir all the ingredients in a mixing bowl until well combined. I serve this salad on top of a bed of greens but it is so yummy it can be eaten alone.

Make one for dinner tonight!

Salad dressing are super easy to make. Since you don’t use large amounts, you don’t have to make it every day.

The easiest is to slice a lemon in wedges and squeeze one slice on your salad. Great flavor!

Or, you can try one of these more traditional salad dressings.

• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon garlic powder (for a real garlic flavor – 2 garlic cloves, minced)

Combine all ingredients, shake together, and voilà!

If you have more time...

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 entire bulb of garlic (roast in the oven for an hour and cool, then squish the contents into your salad dressing container)
• 1/4 teaspoon of salt

Mix everything together - super yummy!

Caesar Dressing

• 1/4 cup lemon juice
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper

Combine everything, shake well, and serve.

To your best health,
Coach Nancy

This salad will get you ready for the warmer weather. It's the perfect dish for a summer barbecue. It's excellent with grilled shrimp or chicken, and you can also place this salad on top of lettuce greens.

Watermelon Salad with Balsamic Dressing

by Coach Nancy

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 1 clove of garlic, minced
• Salt and pepper, to taste
• 1 medium seedless watermelon, cubed
• 1/2 red onion, thinly sliced
• 3/4 cup fresh mint, chopped
• Black pepper, to taste

In a small mixing bowl, whisk together vinegar, olive oil, mustard, and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.

Spread two-thirds of the watermelon on a serving platter. Top with red onion and mint, then season with pepper. Pour dressing over salad and garnish with remaining watermelon cubes.

This recipe is really excellent. I love roasted beets. They are sweeter making them this way than any other way of cooking beets. Combining them with a crisp green beans and a tangy vinegar dressing is superb. As a kid I would have turned my nose up at this. I'm glad I've expanded my horizons to include these onto my plate. I'm grateful my mom didn't give up trying to find a way to get me to taste them.

Beets and Beans 

1 thinly sliced red onion

1/4 teaspoon salt

pinch of fresh ground pepper

1 Tablespoon cider vinegar

1 pound green beans, trimmed

1 large beet

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Scrub and quarter beet; wrap in foil and roast at 450 for about 30 minutes until tender. Place onion in a bowl, cover with boiling water, let stand 15 minutes.

Blanch green beans in boiling water for about 3-4 minutes.; plunge into cold water. Drain onions, toss with salt, pepper and vinegar; set aside. Skin and slice cooled beets.

​For the Dressing. 

Whisk together:

1/2 teaspoon sea salt

1/8 teaspoon cayenne

1 small clove garlic, crushed

1 Tablespoon Dijon mustard

2 Tablespoon fresh lemon juice

2 Tablespoon Extra Virgin Olive Oil

Now: drain onions and squeeze dry. Toss half with beets, other half with beans. Arrange the beets and beans on a serving platter--very lovely, the contrast!--Pour dressing over veggies, let stand 15 minutes before serving.

To make this a complete meal, I like to make Perfectly Simple Salmon.

To turn this into a salad: lay the beets and beans on top of a bed of baby spinach. Top with the rest of the dressing. ​