SALAD PLATE WITH TUNA and CUCUMBER DILL YOGURT DRESSING
I love to pull a meal together without turning on the stove or oven, especially now heading into the summer season. Something quick, healthy and satisfying.
For the star protein of this meal I used a can of Genova Yellowfin tuna in olive oil. Gathered up some produce from the fridge, spring mix, green onions, grape tomatoes, roasted red pepper, avocado and clementines. Simply drain and plate the tuna, surround with spring mix, top with tomatoes, green onion, roasted pepper, sliced avocado and the clementines. I dressed the plate with cucumber dill yogurt dressing which I had previously made, it’s very refreshing! That’s it done and ready to eat!
Now there’s so many variations of this meal that you can do. Try switching out the tuna for any leftover cooked organic chicken or beef, just slice it up and plate it. For the salad part I used what was in the house. Look in your fridge and cupboard, utilize what’s available. Any combination of salad greens will work, aruggala, romaine, etc, try red onions, sliced cucumbers, beets, shredded carrots, artichokes, bell peppers, whatever you have on hand to create your own masterpiece. Add a healthy fat like walnuts, almonds, olives, sesame or pumpkin seeds. Instead of clementines try using mango, cranberries, grapes or apples.
I topped this salad with a homemade dressing that also can be used as a dip for veggies or falafel. I used 1 cup organic White Mountain Bulgarian yogurt, 3 tablespoons of Trader Joe’s real mayonnaise, 1 larger grated mini cucumber, juice from 1/2 a small lemon and lots of dill, either dried or fresh. I dry my own. You can adjust this recipe to your own taste by using more or less lemon, amount of cuke and dill. I happen to like a good amount of cucumber, makes it very fresh tasting, and lots of dill!
Until next time, ENJOY and be well!!