Tuna Salad Lunch for Mom by the Pool
- 1 5 ounce container baby kale or desired greens
- 1 container spiralized carrots
- 1 container spiralized beets
- 8 ounces sliced baby bella mushrooms
- 2 tablespoons white or red wine vinegar
- Tuna salad (1 can prepared with 1 tablespoon mayo, 1 tablespoon lemon juice, pinch onion powder, chopped red onion, parsley, or however you like)
- 2 tablespoons slivered almonds
- ¼ cup light mayonnaise
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 teaspoon or packet sweetener
- ½ teaspoon salt
- Prepare the dressing. Whisk together all ingredients until smooth.
- Prepare the mushrooms. Grease and heat a frying pan. Add mushrooms and vinegar. Cook until mushrooms are browned, 3-4 minutes.
- In a bowl, combine kale, shredded carrots, shredded beets, and mushrooms. Top with tuna and slivered almonds. Drizzle with balsamic dressing.
Recipe by Between Carpools at https://betweencarpools.com/perfect-tuna-salad-for-any-summer-meal/
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