Triple Lettuce Tuna Salad
Salads are our signature dish and every summer we get so excited for all the fresh produce to be harvested at local farms and in our own vegetable garden. This salad uses 3 types of lettuce and red cabbage to deliver a rainbow effect once platted! With our garden doing so well, we couldn’t choose. To make this one extra special, we roasted slices of lemon on a sheet pan and added them to the mix! SO GOOD! Salads are the perfect canvas for a healthy, anti-inflammatory diet that’s both satisfying and diverse in superfood nutrients. We try to keep ours composed of 80% vegetables and 20% protein and this time we’ve included some tuna! Salads are an easy meal to prepare in advance and you can serve them with any dressing you like - or use one of ours. We know we sound like a broken record but healthy eating is all about being prepared. Wash, chop, and store your veggies in advance so your fridge is basically a salad bar of healthy selections!
Yields: 4 large servings
Ingredients
1 Romaine heart thinly sliced
¼ small red cabbage thinly slice
3 cups mixed heirloom lettuce
4 cups of arugula
1 pint heirloom cherry tomatoes cut in half
1 english cucumber cut into quarters and thinly sliced
2 cans of tuna fish in oil drained and flaked
½ cup toasted pepitas
½ cup toasted pecans (or any nut you choose)
1 small red onion diced
1 avocado sliced into strips
Roasted lemon slices
Instructions
Preheat oven to 425 degrees.
Thinly slice two lemons and lightly toss them in olive oil. Put them on a sheet pan covered with parchment paper and roast until the edges of the lemon are a bit charred. Watch like a hawk.
Starting with the romaine lettuce, place on a platter and then layer the rest of the lettuces in the order of the ingredients list. Evenly distribute the cherry tomatoes, onions, and cucumber on top of your beautiful lettuce bed. Flake the tuna on the top of the lettuces, add the pepitas and the pecans and finally the sliced avocado.**
Serve with your preferred dressing or use one of our favorites which you can find here or at the bottom of this post.
**If preparing in advance: If you are not serving the salad immediately - prep everything in a big bowl (except avocados), cover it with saran wrap, and place it in the refrigerator. Right before serving, slice avocado and place it on top of the salad. This will ensure they don’t brown. Toss it with your dressing.
