Fresh, Easy-To-Prepare Salad Lets You Get a Meal on Your Table In Minutes!

I absolutely adore chopped salads! They eliminate my major salad complaint:   the big, soggy, wilted lettuce leaf I often find lurking in the middle of restaurant salads. So I limit my restaurant excursions to those that serve some kind of chopped salad. Yes, I am a self-confessed salad snob, with no apologies or shame!

I have always loved tuna, as well. It was one of my favorite foods, when I was a child. I stopped eating it when all of that fuss began about high levels of mercury. I still eat it, once-in-a-great-long-while, as somewhat of a guilty pleasure.

When I found this tantalizing recipe from Kim, combining two things I really love to eat, I knew it had to be a winner. I also knew that it would find its way to a permanent place in my recipe collection because, as Kim herself says, “While I enjoy a variety of different types of salads, a jazzed up tuna salad is my very favorite!” Yep, mine too!

While I am conscientious about not eating too much tuna these days, I also realize that tuna offers some great benefits, as well. It is a lean protein source, and chock-full of Omega-3 fatty acids, reducing potential cardiovascular disease, fighting cognitive decline and battling depression.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When you start assembling your salad, put your greens in your bowl first and season them with salt and pepper, tossing to combine. This little trick is why restaurant salads tend to taste much better than those you make for yourself at home.

Recipe and image courtesy of Kim Lee at Kim’s Cravings