Heidi 13 Comments
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It’s back!
After a summer peppered with vacations to the beach / cabin / red rocks, popsicles and cereal flavored milkshakes, far more thunderstorms than I ever remember a summer possibly possessing and not nearly enough time spent weeding my garden (thank you for doing so, my #1 rock star dad!), just like that, we’re shocked back to reality and the routine of school days once that dang alarm goes off.
I, for one, am embracing it.
We’ve hit Target for new pencils, anitbacterial wipes and college ruled composition books. She chose her new outfit for the first day (denim on denim, how chic!) and I somehow got her to let me curl her hair, sort of.We took the requisite first day photo with her two babies and marveled at how in the heck she could have grown this much in just one year!
Then it was off to school where watched with the rest of the hovering parents as she immediately forgot us, as if we merely existed to be her estranged support system in her stratosphere of gal pals and those boys she totally doesn’t like ;).
Overheard…
Dad #1 to Dad #2 with a joking, knowing smile: “So…You remember the first day of 5th grade when your dad was watching you get in line to go inside for your first day of school, don’t you?”
Dad #2: “I don’t think my dad even knew where my school was until he came to my graduation.”
Dad #1: “Ha. Yeah. Me neither.”
Times have changed. And I adore that my husband adores her, and is as completely engrossed with our smudge of love as I am.
So now that Smudge is back in her school-going-routine, it’s time for me to get back into mine. No more cheeseburgers on road trips or mid-morning out-to-eat-brunches with a side of buttery fried potatoes. We’re back in the saddle with fresh, wholesome fare.
This salad bridges the lunch gap of one of my favorite childhood sandwiches—the humble tuna fish sandwich—and my love of dressed up greens.
It’s not a complicated salad by any means and can easily be adapted to your tastes. Go ahead. Make it yours.
About the salad:
It takes a handful of lettuces—let what’s in your refrigerator or garden be your guide. This time around leafy greens and baby spinach were the lucky, chosen ones.
A handful of fresh, juicy strawberries sliced just right with ripe chunks of creamy avocado are offset with varying degrees of chopped, salty roasted almonds for bit of bite.
Chunk white tuna in water gives a mild dose of protein and seems to be one of my salad-add-in-staples because there’s always a can or two in the pantry. I used greek yogurt to bind it all together but you can use mayonnaise instead if that’s your game.
The salad dressing is my favorite part. A sweetened rice vinegar dressing with whole mustard seeded mustard. It’s divine.
The final touch is a sprinkling of fresh mint leaves. Tarragon is another favorite and complements the sweet and salty flavors just right.
While I didn’t this time, if you’re craving cheese, a tangy feta or thin slices of ricotta salata would marry these flavors well.
3.90 from 10 votes
Ingredients
For the Tuna Salad
- 1 5 ounce can albacore tuna packed in water drained
- 1 green onion stemmed and chopped
- 1-2 tablespoons capers chopped
- ¼ cup plain greek yogurt
- ¼ teaspoon garlic salt
- ½ teaspoon dill
- kosher salt and freshly ground black pepper
For the Mustard Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon whole grain mustard
- ½ teaspoon Dijon mustard
- Drizzle of honey to taste
- kosher salt and freshly ground black pepper
For the Salad
- 2-3 cups fresh green leafy lettuces or spinach
- ½ cup tuna salad
- 4-5 strawberries cored and sliced
- ½ avocado peeled and cut into chunks
- 1-2 tablespoons smoked almonds coarsely chopped
- fresh mint leaves
Instructions
For the Tuna Salad
Mix all of the ingredients in a small bowl. Season with more garlic salt, kosher salt and black pepper to taste. Set aside or refrigerate until ready to use.
For the Mustard Dressing
Add all of the ingredients to a small mason jar and shake well. Season with more honey or vinegar to taste.
For the Salad
Layer the lettuce leaves in a bowl or plate and top with the tuna salad, sliced strawberries, avocado and smoke almonds. Drizzle with the mustard dressing and season with kosher salt and freshly ground black pepper. Garnish with fresh mint leaves.
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