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Tuna Salad

RECIPE SUMMARY

 

Tuna Salad

Makes 1 Serving: Counts towards 1 Serving Meat, 2 cups Vegetables, 1½ tablespoons Oil

 

INGREDIENTS

 1 Personal Serving Tuna
 1 cup Zucchini, spiralized
 ¼ cup Shallots, minced
 ¼ cup Dill Pickle, finely diced
 ½ cup Cucumber
 3 Cloves of Garlic, roughly chopped
 1½ tablespoons Fresh Ginger, grated
 ¾ cup Walden Farms Amazin’ Mayo
 1 tablespoon Fresh Lemon Juice
 ¾ tablespoons Lemon Zest
 1½ tablespoons Avocado Oil
 3 teaspoons Dill
 2 teaspoons Coriander
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Drain the tuna and place in a bowl; mix in the garlic and ginger and place in the refrigerator for 5 to 8 minutes for the flavors to mingle.

2

In a separate bowl, combine the cucumber, shallots, pickle, and zucchini; add in the tuna mixture and stir.

3

In a measuring cup, mix together the mayo, lemon juice, lemon zest, dill, coriander, salt and pepper to make a dressing, slowly whisking in the avocado oil until well incorporated. Pour over the salad and mix well.

4

Refrigerate until ready to serve.

 

Ingredients

 1 Personal Serving Tuna
 1 cup Zucchini, spiralized
 ¼ cup Shallots, minced
 ¼ cup Dill Pickle, finely diced
 ½ cup Cucumber
 3 Cloves of Garlic, roughly chopped
 1½ tablespoons Fresh Ginger, grated
 ¾ cup Walden Farms Amazin’ Mayo
 1 tablespoon Fresh Lemon Juice
 ¾ tablespoons Lemon Zest
 1½ tablespoons Avocado Oil
 3 teaspoons Dill
 2 teaspoons Coriander
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Drain the tuna and place in a bowl; mix in the garlic and ginger and place in the refrigerator for 5 to 8 minutes for the flavors to mingle.

2

In a separate bowl, combine the cucumber, shallots, pickle, and zucchini; add in the tuna mixture and stir.

3

In a measuring cup, mix together the mayo, lemon juice, lemon zest, dill, coriander, salt and pepper to make a dressing, slowly whisking in the avocado oil until well incorporated. Pour over the salad and mix well.

4

Refrigerate until ready to serve.

Tuna Salad

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