Aren’t we always looking for a twist on tuna? Well this is one so quick and easy you’ll look forward to lunch time! And here it is…..
Salad:
- 3/4 cup canned cooked or canned lentils, rinsed
- 1 small avocado, cubed
- 1 cup cherry tomatoes, halved
- 2 celery stalks, thinly sliced
- 1/2 bell pepper, sliced thinly
Dressing:
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1 tbsp cilantro or parsley, chopped finely
- 1 garlic glove, finely chopped
- 1 tbsp maple syrup
- 1 tbsp honey
Preparation:
- Combine the salad ingredients in mixing bowl
- Whisk vinaigrette ingredients in a bowl or put in airtight jar and shake vigorously. Pour over salad and mix and EAT!
- If you wish to prepare it in a glass jar for use at a later time, just pour the dressing into bottom of a 1L Mason jar. I like to use a jar that is slightly bigger than my salad so I can mix it easily.
Great salad to take on the go, for picnic lunch or a quick snack!
Tip – If dressing is refrigerated, the oil will solidify. So before adding to your salad, leave it out on the counter a few minutes prior. You can also add leftover shredded cooked chicken to change it up a bit.
Zum Zum food contributor – Adrianna Paolella @fortheloveoffoodandlife
Visit cooklybookly.com/adrianapaolella for more of her amazing recipes