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Recipe by Faigy Grossman

Dilled Tuna Chop-Chop Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg

The dill in this dressing is a fantastic component to the salad — it takes it from delicious to extraordinarily scrumptious! (Who would say that about a tuna salad?! But it’s true!)

Ingredients

Salad

  • 1 (8-oz./225-g.) package romaine lettuce, shredded

  • 2 plum tomatoes, chopped

  • 2 small unpeeled Persian cucumbers, chopped

  • 1 yellow pepper, chopped

  • 1/2 14-ounce (400-gram) can Gefen Hearts of Palm, chopped

  • 1 ripe avocado, peeled and chopped

  • 1/3 cup sliced almonds

  • 7 ounces (200 grams) Gefen Tuna, drained and flaked (see note)

  • 1 large stalk celery, chopped

Dressing

  • 1/4 teaspoon salt

  • pinch sugar

Directions

Prepare the Salad

1.

In a large bowl, mix together all salad ingredients.

2.

In a separate, small bowl, combine all dressing ingredients and stir well.

3.

When ready to serve, pour dressing over salad and toss to coat. Serve immediately.

Notes:

I used chunk-light tuna in water — the tuna is saltier and adds more tang to the taste, but any type of tuna will be good here.

Credits

Styling and Photography by Chavi Feldman

Dilled Tuna Chop-Chop Salad

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