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Recipe by Faigy Grossman

Dilled Tuna Chop-Chop Salad

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Dilled Tuna Chop-Chop Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
20 Minutes
Diets
- Pescatarian - Gluten Free - Low Carb

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

Recipe tags

dill faigy grossman scrumptious shalosh seudos shalosh seudot shalosh shudes super easy tuna Tuna Salad
Dilled Tuna Chop-Chop Salad

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