Gaby
This salad is for those ready to explore new flavor combinations. The protein, omega-3 fatty acids, vitamins, and minerals found in tuna make this seafood beneficial for both the heart and brain. Including tuna in your diet can enhance cognitive functions, boost immunity, and support eye and thyroid health.
Ingredients: canned tuna – 200 g; mixed leafy greens – 100 g; avocado – 1; tomato – 1; cucumber – 1; red onion – ½; cilantro or dill – ½ bunch.
Dressing: olive oil – 3 tablespoons; mustard – 1 tablespoon; apple cider vinegar – 1 tablespoon; salt and ground black pepper – to taste.
Tear the leafy greens and chop the vegetables (culinary experts consider avocado a vegetable due to its savory flavor and use in salads, although botanically, like tomatoes, it is a berry).
Mix the ingredients for the dressing.
In a salad bowl, combine the flaked tuna, vegetables, greens, and dressing. Toss the ingredients together and serve the dish.
Tip
Heavy meals in the summer can lead to feelings of fullness, heartburn, bloating, and nausea, so it’s wise to practice moderation in your diet during the heat. To avoid gastrointestinal issues, eat light, nutritious dishes in small portions, increase the amount of plant-based foods in your diet, and limit animal products to two or three times a week.
For more delicious and healthy salad recipes, check these out:
Meat Salad: Recipe with Chicken, Pineapple, and Nuts
Spring on the Table: Recipe for a Green Salad
Dietary Quartet: Recipe for Salad with Feta, Beets, Tomatoes, and Cashews
Warm Salad: Recipe with Chicken, Sweet Peppers, and Tomatoes
Healthy Recipe: Arugula Salad with a Light Dressing
