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

Ingredients
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
-Pepper

Directions
-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.

Enjoy!

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