Chopped Salad with Tuna (and a way to use up cucumbers, tomatoes, and radishes from garden abundance)

When I had a wedding shower five years ago, I received The South Beach Diet book from a dear friend. Looking up in puzzlement after I opened it, for I was slim and trim back then and in need of no diet, she laughed and announced, “I didn’t buy it for you to diet. I thought you would like some of the recipes in it.”

Well, this dear friend is my summer scrapbooking buddy, and a couple of summers ago we decided to serve our scrapbooking-day lunches solely from the South Beach books since we both owned them. It forced us to explore some of the recipes, and we found quite a few that we continue to make.

One such dish is this Chopped Salad with Tuna. Not only is it loaded with healthy veggies and protein from the tuna, but the dressing adds quite a punch of flavor for it includes tangy lime juice, pungent garlic, and spicy pepper.

Although the recipe calls for lime juice, I often use lemon instead simply because it’s more accessible to me since we have a lemon tree in the backyard. I have begun buying limes, though, and freezing the juice in ice-cube trays then storing them in Ziploc baggies after frozen–very handy and useful for the variety of recipes I come across that call for lime juice.

And rather than layer all the chopped items as the recipe states, I mix it all up, including dressing.

I highly recommend trying this salad. It’s easy, healthy, and delish.

Chopped Salad with Tuna

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Serves 1

INGREDIENTS

Salad

  • 1 can (6 oz.) water-packed tuna
  • 1/3 cup chopped cucumber
  • 1/3 cup chopped tomato
  • 1/3 cup chopped avocado
  • 1/3 cup chopped celery
  • 1/3 cup chopped radishes
  • 1 cup chopped romaine lettuce

Dressing

  • 4 tsp. extra-virgin olive oil
  • 2 tbsp. fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp. black pepper

DIRECTIONS

Salad

Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.

Dressing

Mix the olive oil, lime juice, garlic, and pepper. Drizzle over the salad.

SOURCE: The South Beach Diet (page 140)

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