Cabbage and Tuna Salad

Keep the salad streak alive.

Eat veggies.

Eat for fuel.

This salad was created out of pure starvation a while back.  I thought I had nothing for lunch one day and was debating leaving my office and going to pick something up.  I was so lazy and didn’t want to get dressed that I took one last pass through the fridge and pantry and dreamed this up.

A lonely head of cabbage, a nice can of tuna, some left over pecans from a dessert gone by and some seasonal cucumbers and tomatoes.  Hit that with a little drizzle of olive oil and balsamic and low and behold – a very hearty salad.

Ingredients

• 2 Cups cabbage, chopped
• 1 Can Tuna, drained
• Cucumber, chopped
• 1/2 Cup pecans, roasted
• 2 tomatoes, chopped
• 1/2 Tbsp. Balsamic
• 1/2 Tbsp. Olive oil
• Salt and pepper

Method

1. Preheat oven to 400 and dry roast the pecans on a baking sheet for about 5-6 minutes
2. Prepare all vegetables and toss them in a large bowl
3. Add tuna, mix well
4. Drizzle with oil and vinegar
5. Top with roasted pecans
6. ENJOY!

Zesty Tip:  To change the texture of the salad you can cut/shave the cabbage in different sizes.  It will create a whole new experience in your mouth.

Much better than getting dressed and going for take out.

Have a great Wednesday.  We are having guests over for dessert this evening.  Any ideas on what I could make them.  Send me an email or leave it in the comments.  I would love to hear your options.

Take care

zesty

Tagged as: cabbage, easy, olive oil, simple, tuna