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
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.
Combine all ingredients, shake together, and voilà!
If you have more time...
Mix everything together - super yummy!
Combine everything, shake well, and serve.
To your best health,
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
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
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.
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.
Naked Chicken Taco Salad
This salad tastes even better the next day, as the flavors have time to marry. For a different taste you can add mustard, use curry powder, or add 1/4 cup of raisins.