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Roasted vegetables are always a favorite, but they can definitely take some time to prep and roast. Zucchini is one of the faster options, and the leftovers can be used in a delicious mid-week lunch salad like this one!
1 sliced and roasted zucchini
2 scoops prepared tuna salad (I add scallions and spices to mine)
1 avocado, sliced
1/2 cup cooked quinoa
handful snap peas, sliced
1 baby cucumber, sliced
mixed greens
1/4 cup Gefen Mayonnaise
juice of 1 lemon or 3 tablespoons Tuscanini Lemon Juice
2 tablespoons chopped fresh dill or 3 cubes Gefen Frozen Dill
1/2 teaspoon Pereg Garlic Powder
1/2 teaspoon salt
Combine dressing ingredients in a small bowl or container.
Mix together salad ingredients in a large bowl. Dress, toss, and enjoy!
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