Tangy Tuna Salad
This delightful salad offers a harmonious combination of flavors and textures. The crispness of the cucumber and celery, the subtle sweetness of the green apple, and the tangy notes from the fermented vegetables create a refreshing taste profile. The tuna adds a boost of protein and healthy omega-3 fatty acids, while the lemon juice provides a citrusy brightness. The spinach base adds a dose of leafy green goodness, contributing to the overall nutritional value of the salad.
Ingredients
- 1 cucumber chopped
- 2 stalks celery chopped
- 1 green apple chopped
- 1 can tuna 5-ounce, BPA-free
- 1/2 cup fermented vegetables (such as sauerkraut or kimchi)
- juice of ½ lemon
- 2 cups spinach
Instructions
- In a large mixing bowl, combine the chopped cucumber, celery, and green apple.
- Drain the can of tuna and add it to the bowl.
- Add the fermented vegetables to the mixture for added tanginess and probiotic benefits.
- Squeeze the juice of half a lemon over the salad ingredients for a bright and zesty flavor.
- Season with sea salt to taste, keeping in mind that the fermented vegetables may already provide some saltiness.
- Gently toss the ingredients together until well combined.
- Place the 2 cups of spinach on a serving plate or in a bowl.
- Spoon the tuna salad mixture over the bed of spinach.
- For added presentation, garnish with some additional chopped cucumber or apple on top.
- Serve and enjoy.
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