Tuna Crunch Salad with Dijon Dill Dressing

Ingredients

• 1/4 cup red onion, finely diced
• 1/4 cup red onion, finely diced
• 4 cups romaine lettuce or mixed salad greens, thinly sliced
• 1/2 cup finely chopped broccoli (see optional cooking instructions)
• 2.5 oz tuna packed in water (half of a 5 oz can), drained
• 1/3 cup celery, diced
• 2 TBS walnuts, chopped
• 2 TBS parsley, chopped
• 1/4 cup tomato, diced
• 1 TBS sunflower seeds
• Dressing:
• 1 medium clove garlic, pressed
• 1-1/2 tsp Dijon mustard
• 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• 1 TBS fresh (or ½ tsp dried) dill
• Sea salt and pepper to taste

Directions

1. Dice onions and press garlic and let sit for 5-10 minutes.
2. Separate broccoli florets with small stems from the large, thick stem. Finely chop florets and small stems into ¼ inch pieces. Let broccoli sit for 5 minutes. We recommend chopping small for best flavor in the salad.
3. Place all salad ingredients in a large bowl.
4. Whisk dressing ingredients together in a small bowl.
5. Toss dressing with salad and serve.

Foods in This Recipe