Tuna Honey Lemon Garden Salad
Tuna Honey Lemon Garden Salad

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, tuna honey lemon garden salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chopped Tuna Salad is the perfect summer side dish. Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed Instead, this Tuna Pasta Salad is tossed in a super simple fresh lemon vinaigrette made with extra virgin olive oil. You can cook Tuna Honey Lemon Garden. Tuna salad is a light and fresh comfort food classic.

Tuna Honey Lemon Garden Salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Tuna Honey Lemon Garden Salad is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook tuna honey lemon garden salad using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tuna Honey Lemon Garden Salad:
  1. Take 5-6 curly kale
  2. Make ready 1/2 lemon, squeezed
  3. Prepare 3 tbs extra virgin olive oil (I used orange flavor)
  4. Make ready 1 dash salt (I used garlic salt)
  5. Take 1/2 can tuna
  6. Take 1/4 cup dried cranberries
  7. Take 1-2 tbs honey, for the last drizzle

Pack dressing in a shaker jar with lid. Arrange tuna, salad greens and vegetables on serving plates. Chopped Tuna Salad is the perfect summer side dish. Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed in a light and refreshing lemon vinaigrette.

Steps to make Tuna Honey Lemon Garden Salad:
  1. Rinse your curly kale, removes the leaves from the stalks, and cut into bite size.
  2. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well.
  3. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey.
  4. Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while.
  5. Ready to be served!!
  6. Tips: If the portion too much for you, just save the rest into an air tight container, and put it into your fridge. Try to eat it not more than a day to keep the freshness.
  7. Tips: If you hard to find orange flavor extra virgin olive oil, just use the original one and add about half to one table spoon of orange zest, that will do.

Chopped Tuna Salad is the perfect summer side dish. Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed in a light and refreshing lemon vinaigrette. Instead, this Tuna Pasta Salad is tossed in a super simple fresh lemon vinaigrette made with extra virgin olive oil. Share: Rate this Recipe Soften the gelatin in cold water. Heat the soup to boiling and add the gelatin, stirring to dissolve.

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