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