Tuna Salad Lunch for Mom by the Pool
Ingredients
- 1 5 oz container baby kale or desired greens
- 1 container spiralized carrots
- 1 container spiralized beets
- 8 oz sliced baby bella mushrooms
- 2 tbsp white or red wine vinegar
- tuna salad (one can, 1 tbsp mayo, 1 tbsp lemon juice, onion powder, red onion, parsley)
- 2 tbsp slivered almonds
Creamy Balsamic Dressing:
- ¼ cup light mayonnaise
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp or packet sweetener
- ½ tsp salt
Instructions
- 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, spiraled/shredded carrots and beets, and mushrooms. Top with tuna and slivered almonds. Drizzle with balsamic dressing.
