Tuna Crunch Salad

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Servings: 1

Ingredients:

• 1 Can of Safe Catch Tuna

• 2 Tbsp Mayo

• 4 Cups Romaine Lettuce

• 1 Small Cucumber

• 2 Carrots

• 1/2 Red Bell Pepper

• 1/2 Yellow Bell Pepper

• 1/4 Cup Goat Cheese, crumbled

• 1 Lemon, cut into wedges

• Salad dressing of your choice (I used Newman’s Own Ranch. You can also refer to my salad dressing recipes under Sides/Sauces/Basics!)

Instructions:

1. Prepare the Tuna:

• Open the can of Safe Catch tuna and drain any excess liquid.

• Place the tuna in a mixing bowl.

• Add 2 Tbsp of mayo to the tuna (can adjust for desired tuna salad texture).

• Gently mix until the tuna is well coated with mayo. Set aside.

3. Prepare the Vegetables:

• Wash and chop the Romaine lettuce into bite-sized pieces.

• Thinly slice the cucumber.

• Wash and grate the carrots (I leave the skin on for extra nutrients)

• Wash and dice the red and yellow bell peppers.

4. Assemble the Salad:

• In a large salad bowl, layer the chopped Romaine lettuce as the base.

• Arrange the sliced cucumbers, grated carrots, and diced bell peppers on top of the lettuce.

5. Add Tuna and Goat Cheese:

• Spoon the mayo-coated tuna mixture onto the salad.

• Sprinkle crumbled goat cheese evenly over the salad.

7. Drizzle with Dressing and Serve:

• Drizzle your choice of salad dressing (e.g., Newman’s Own Ranch) over the salad.

• Squeeze fresh lemon juice from the lemon wedges over the salad for a burst of citrusy flavor.

• Serve cold and enjoy!

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