Quick Tuna and Summer Vegetable Salad
A vibrant, no-cook salad packed with protein from tuna (or chickpeas) and the fresh taste of August's best vegetables like tomatoes, peppers, and cucumber, finished with a simple vinaigrette.
Ingredients
- Seasonal tomatoes150 g
- Cucumber100 g
- Bell pepper (any color)80 g
- Red onion20 g
- Bell pepper (any color)80 g
- Extra virgin olive oil25 ml
- Red wine vinegar or apple cider vinegar10 ml
- Salt1 g
- Black pepper1 g
- Canned tuna in water, drained (or canned chickpeas, rinsed)150 g
- Mixed salad greens100 g
- Dijon mustard5 g
Instructions
- 1Step 1
If using tuna, flake it into a bowl. If using chickpeas, mash them slightly with a fork.
- 2Step 2
Wash and chop the tomatoes, cucumber, and bell pepper into bite-sized pieces.
- 3Step 3
Thinly slice the red onion.
- 4Step 4
In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper to make the dressing.
- 5Step 5
In a large bowl, combine the salad greens, chopped vegetables, and sliced red onion.
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