Even if you’re not a tuna fan, you’ll love this gorgeous salad. And if you do like tuna, then this will be your favorite way to enjoy it.
I originally called this recipe “Lunch for Mom by the Pool,” because it happens to be that kind of healthy and delicious tuna dish that you’d want to enjoy for lunch when you’re relaxing on your off day (and if that day ever comes when the kids finally go off to camp, you betta believe there’s going to be moms by the pool taking a long-awaited break!).
But since I wrote this recipe, I served this many times for seudah shelishit and it was always just the perfect thing, and always a hit. It’s special enough that if you’re having a lot of company, this can be the main, starring item on the table. It’s light, but also substantial enough that it works as a meal. And it happens to be beautiful too.
I also love it because there’s absolutely no chopping involved as long as your local supermarket sells the pre-spiralized veggies. Saute some onions, make the dressing, mash some tuna, and you have this show-stopping salad that’s also delicious and very special.
- 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.