YOUR SOLIN GENERATED RECIPE
Flaky Tuna Salad with Fresh Greens and Lemon Herb Vinaigrette
A refreshing salad featuring flaky canned tuna paired with a hard-boiled egg and tender chickpeas, tossed over a bed of fresh mixed greens, cherry tomatoes and crisp cucumber slices. The bright, zesty lemon herb vinaigrette ties the dish together with a burst of citrus freshness, making it a perfect light yet satisfying meal.
INGREDIENTS
1 can (5 oz) Canned Tuna in Water
1 large Hard-Boiled Egg
1/4 cup Cooked Chickpeas
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber Slices
1/2 tablespoon Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
PREPARATION
Drain the canned tuna and place it in a medium bowl, gently flaking it with a fork.
Peel and chop the hard-boiled egg into bite-sized pieces and add to the bowl.
Rinse the mixed greens, cherry tomatoes, and cucumber slices. Halve the cherry tomatoes if desired, and add all to a large salad bowl.
Add the cooked chickpeas to the salad bowl.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of salt and pepper to create the lemon herb vinaigrette.
Drizzle the vinaigrette over the salad, and gently toss to combine all the ingredients.
Top the salad with the flaked tuna and chopped egg. Serve immediately.