Deli-Style Garden Salad with Tuna
with herb vinaigrette / golden smoothie

Name: Deli-Style Garden Salad with Tuna
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, thinly sliced; 1 Bell peppers, any color, thinly sliced; 4 oz Carrots, shredded (2 oz equals about 1 large carrot; shred them with a box grater for better texture or look for pre-shredded to save time); 1/2 cup Olives, any type, sliced; 1 Tbsp Dill, fresh, chopped (sub any fresh herbs); 2 Tbsp Vinegar, red or white wine; 1 Tbsp Mustard, Dijon; 1 tsp Honey; 4 Tbsp Oil, olive; 8 oz Lettuce, romaine, chopped (sub any salad greens); 1 Cucumbers, thinly sliced; 1 Tomatoes, medium, chopped; 2 cans Tuna, canned (6 oz / 179 g), drained; 4 oz Sprouts, any type; 4 oz Chips, any paleo-friendly variety, for serving; 1/2 tsp Ginger, fresh, minced or grated; 1 1/2 cups Mangos, fresh or frozen, peeled and cubed; 1 Bananas; 1 1/2 cups Coconut milk, light (sub any paleo-friendly milk, such as almond milk); 1 tsp Honey; 1/2 tsp Turmeric

Active: 35 Total: 35

Original GF Paleo Vegetarian

We've recreated a deli favorite with this fresh, texture-rich salad. This one is great for customizing (roasted peppers or avocados make great additions), so build it to suit your taste!

Ingredients

Metric

Servings:

Deli-Style Garden Salad with Tuna:

Onions, medium and red - 1/2 , thinly sliced
Bell peppers, any color - 1 , thinly sliced
Carrots - 4 oz , shredded (2 oz equals about 1 large carrot; shred them with a box grater for better texture or look for pre-shredded to save time)
Olives, any type - 1/2 cup , sliced
Dill, fresh - 1 Tbsp , chopped (sub any fresh herbs)
Vinegar, red or white wine - 2 Tbsp
Mustard, Dijon - 1 Tbsp
Honey - 1 tsp
Oil, olive - 4 Tbsp
Lettuce, romaine - 8 oz , chopped (sub any salad greens)
Cucumbers - 1 , thinly sliced
Tomatoes, medium - 1 , chopped
Tuna, canned (6 oz / 179 g) - 2 cans , drained
Sprouts, any type - 4 oz
Chips, any paleo-friendly variety - 4 oz , for serving

Golden Smoothie:

Ginger, fresh - 1/2 tsp , minced or grated
Mangos, fresh or frozen - 1 1/2 cups , peeled and cubed
Bananas - 1
Coconut milk, light - 1 1/2 cups (sub any paleo-friendly milk, such as almond milk)
Honey - 1 tsp
Turmeric - 1/2 tsp

Prep

Onions / Bell peppers / Carrots / Olives / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Chop dill. Combine dill, vinegar, mustard, honey (portion for salad), and olive oil and whisk until well combined (or use an immersion blender). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Cucumbers / Tomatoes / Mangoes - Prep as directed.
Make smoothie - In a blender jar, combine mangoes, ginger, bananas, milk, honey (portion for smoothie), and turmeric. (If using fresh mangoes, add a small handful of ice cubes.) Blend until smooth. Taste and adjust - add more liquid if the mixture is too thick or more honey if it isn’t sweet enough.
Tuna - Drain well and flake with a fork.

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Make

Assemble salads by forming a bed of lettuce on serving plates. Top with carrots, cucumbers, bell peppers, onions, olives, tomatoes, sprouts, and tuna.
Drizzle vinaigrette over salads until dressed to your liking.
Serve salad with chips and smoothies on the side. Enjoy!

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Deli-Style Garden Salad with Tuna with herb vinaigrette / golden smoothie