Bright and crunchy salad that is ready in about 15 minutes.
Tuna Salad with Cucumber
Ingredients
3 cans (5 ounces each) tuna, drained
1 cup coarsely grated carrot (about 2 medium carrots)
2 cups diced cucumber
1 ½ cups peas (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
¾ cup Italian salad dressing
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Place tuna in a medium bowl. Use a fork to break apart chunks of tuna.
- Add carrot, cucumber, peas and salad dressing. Mix well.
- Serve immediately or make ahead, cover and refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
- Cook frozen peas according to package directions or to 165 degrees F. Refrigerate to cool before adding to salad.
You might also like...
Peanut Power Smoothie
Peanut Power Smoothie
A creamy and satisfying smoothie that's perfect as part of a quick breakfast
Prepare:
10 minutes
Makes:
4 cups
Cherry Oat Crumble
Cherry Oat Crumble
Low-sugar dessert that combines wholesome oats and tart cherries. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
3 Cups
Refrigerator Pickled Vegetables
Refrigerator Pickled Vegetables
Make your own crispy pickled vegetables at home with this simple recipe.
Prepare:
20 minutes
Makes:
2 pints or 1 quart
Apple Cinnamon Flavored Water
Apple Cinnamon Flavored Water
A unique and flavorful spin on flavored water!
Prepare:
5 minutes
Makes:
4 cups
Banana Ginger Sauce
Banana Ginger Sauce
Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 cup
Coconut Chicken Salad
Coconut Chicken Salad
This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Comments
Our family loved this recipe. And we liked that we had leftovers too!
I'm used to a creamy tuna salad (made with mayo) so when making this recipe I added a couple of tablespoons of plain yogurt. Our family really loved it! It's also delicious tucked into a whole wheat pita, tortilla, or even as a sandwich on whole wheat bread.