Keep the salad streak alive.
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.
- 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
- Preheat oven to 400 and dry roast the pecans on a baking sheet for about 5-6 minutes
- Prepare all vegetables and toss them in a large bowl
- Add tuna, mix well
- Drizzle with oil and vinegar
- Top with roasted pecans
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.