Tuna Kale Salad with Shallot Dressing

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(1)

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• Cooking and Prep: 10 m
• Serves: 2
• Contains:

This is my clean-out-your-fridge salad. I usually have most of the components on hand, which makes it a quick, light, and healthy lunch. And as the weather heats up, that’s all I crave. The dressing takes everything up a notch. You may even want to double up, because it’s versatile and delicious.

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Ingredients (18)

Salad

• 3 cups baby kale, washed and checked

• 1 Israeli or Persian cucumber, diced

• chopped parsley, as a garnish

• 5 ounces Gefen Tuna, drained

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  Gefen Chunk Light Tuna

• 1 large beet, cooked, peeled, and diced, or 1-2 Gefen Organic Beets, diced

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  Gefen Organic Ready-to-Eat-Beets

• 1/2 (15 oz) can Haddar Chickpeas, rinsed

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  Haddar Chickpeas

• 1 bell pepper, diced

• 1 cup grape tomatoes, quartered

Dressing

• 1 medium clove garlic, minced

• pinch of ground black pepper

• 1/4 teaspoon Tuscanini Sea Salt

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  Tuscanini Fine Sea Salt

• 1 teaspoon Gefen Sesame Oil

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  Gefen Sesame Oil

• 2 teaspoons maple syrup 

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce

• 2 large shallots, finely diced

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

Sommelier Suggests

• Tabor Adama Chardonnay

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  Tabor Adama Chardonnay

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Start Cooking

For the Dressing

1. Heat the olive oil in a small saucepan over a medium heat. Add the shallots and garlic and cook until golden brown and fragrant, 2 to 3 minutes.

2. Remove from heat and stir in the soy sauce, rice vinegar, maple syrup, sesame oil, salt, and pepper. Set aside to cool.

For the Salad

1. In a mixing bowl, combine the kale, cucumber, tomatoes, bell pepper, chickpeas, and beets.

To Assemble

1. Pour half the dressing over the salad and toss well. (Refrigerate the remaining dressing for later use.)

2. Transfer the salad to a plate or bowl. Top with chunks of tuna and garnish with parsley.