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Monday, November 30, 2015

Tex Mex Tuna Salad


Good morning and welcome to Monday!  Looking for some yummy, healthy, quick and easy lunch ideas for this week?  Check out this one!

As the weather has cooled, so too has my craving for cold salads.  I still eat them, but definitely not as often.  This was supposed to be a warm salad, but as I was getting ready to make it, I realized I was missing a crucial ingredient.  Don't you hate when that happens? Anyways, that recipe is forthcoming.  Not one to let food go to waste, I decided to come up with an alternative on the spot to utilize all the fresh veggies I'd bought.  The result was this salad, which I think is now going to be made again and again, regardless of the season.  Its just simple and yummy and quick to throw together.

To make it vegan, just use black beans as your protein, instead of tuna, and use a non-dairy yogurt in your dressing.  Some avocado would also be great in this and/or corn kernels, if you so desire.

Tex Mex Tuna Salad

1 iceberg lettuce, chopped
4 Roma tomatoes, cored, seeded and diced
1 red, yellow or orange bell pepper, diced
1 bunch green onions, sliced or half a red onion, sliced
1/4 cup sliced black olives
1 can chunk light tuna packed in water, drained, setting aside water

Dressing

1/2 cup plain yogurt
1/4 cup salsa (your favorite kind)
2 tbsp. cider vinegar
Water from tuna
1 tsp taco seasoning, purchased or homemade


Whisk together dressing in a medium sized bowl and set aside.  Combine veggies and tuna in a large serving bowl and toss with the dressing.  Serves one monster eater (like myself), 2 regular eaters as a main, or 4 as a side.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.

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