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.

Tuna Kale Salad with Shallot Dressing
- Cooking and Prep: 10 m
- Serves: 2
-
Contains:
Ingredients (18)
Salad
Dressing
Sommelier Suggests
Start Cooking
For the Dressing
-
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.
-
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
-
In a mixing bowl, combine the kale, cucumber, tomatoes, bell pepper, chickpeas, and beets.
To Assemble
-
Pour half the dressing over the salad and toss well. (Refrigerate the remaining dressing for later use.)
-
Transfer the salad to a plate or bowl. Top with chunks of tuna and garnish with parsley.