I threw this salad together one day with things I had in my fridge and have never looked back. It has officially become my absolute favourite lunch of all time! It is super quick to put together, especially if you are like me and keep most of these items on hand at all times.
The reason I love it so much for lunchtime is that it is actually a very filling salad - it definitely can sustain me until dinner time. The quinoa makes it feel more hearty, and the tuna/avocado adds protein and healthy fats.
By now, I'm sure some of you are rolling your eyes at another recipe that contains seafood, but I did say it was my favourite! I never realized how much seafood I eat until I made this blog. That being said, for those of you who are not like me and do not want seafood in every one of your meals, you can swap out the tuna for shredded chicken, and it will be just as good.
Ingredients (serves one):
- One can of flaked white tuna in water (Its important to get this kind and not the light tuna! Trust me)
- Choice of salad mix (I love arugula and spinach for this recipe especially)
- One ripe avocado
- 1/3 cup of quinoa, cooked
- Olive oil
- 1/2 lemon
- Salt and pepper to taste
1. To start, I mix in a small bowl (I would use one with a lid), the drained can of tuna, as well as the avocado and mix well. For one bowl of salad I use about half of this mix, so I can have leftovers for the next day.
2. In my preferred salad bowl I put the salad mix and the quinoa, and then add the tuna/avocado mix on top. The for the dressing, I add about two generous tablespoons of olive oil and squeeze half a lemon over the top. Finally add salt and pepper as you prefer, mix it all up and your done!
I wasn't kidding when I said it was that easy. Some days, when I am feeling more crafty I might add a few extra toppings such as cucumber, pumpkin seeds, or artichoke hearts as those are generally my favourite salad toppings. Realistically though, most of the time I do make the salad just as in the recipe. I was never a big tuna fan growing up, but this recipe has converted me!
If you wanted to bring this to work or school I think it would be perfect. You could mix the oil, lemon and salt/pepper in a small dressing container and just add it when you want to eat. Since the tuna and avocado are not super watery or oily, it wouldn't cause your salad mix to wilt or become soggy and they should be fine in the same container.
As always I hope you try this recipe out, and if you do feel free to send me a message stating how much of a cooking genius I am. Ha.
- Alix
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