pop-in post: avocado, edamame & tuna salad

When I made this salad for lunch, I wasn't at all planning on blogging the recipe (I didn't even know exactly what I was making until I started throwing it all together). But it turned out so good that I figured I'd share!

I eat salads pretty frequently for lunch, and they always include 3 things: veggies (duh), a protein, and some healthy fat. Knowing this equation makes it easy to prepare a quick lunch - just find something in the kitchen within each of those categories and put it all together.

To be honest, tuna is usually what I reach for as my protein when I have nothing better (like chicken, steak, or hard-boiled eggs). I don't dislike tuna or anything, it's just...okay. But on this salad, it was perfect. The combination of ingredients might sound a little strange, but somehow it works and turns into a nutritional, tasty power-salad.

Avocado, Edamame, & Tuna Salad with a Honey Lime Vinaigrette

For 2 salads
-4 cups arugula (or spinach)
-1 avocado, cut into bite-sized squares
-1 cup frozen edamame
-1 can tuna, drained well
-2 tbsp sunflower seeds
-1.5 tbsp olive oil
-juice of 1/2 lime
-1 tbsp rice wine vinegar
-1 tbsp honey

-Place frozen edamame in a microwave-safe bowl with 1 tbsp water; cover and microwave for about 2 minutes. Remove and let cool.
-Meanwhile, prepare dressing: whisk together olive oil, vinegar, lime juice, and honey.
-Assemble salads: top arugula with the avocado, edamame, tuna, and sunflower seeds. Drizzle dressing on top and finish with plenty of cracked pepper.



  1. Aside from the tuna salad, this looks TOTALLY YUMMY - think it'd be good with chicken salad?!?

  2. Definitely! and it's actually just plain tuna, not tuna salad... so I think plain shredded chicken (or even chopped up spiced chicken!) would be great as well!



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