Tuna Honey Lemon Garden Salad

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tuna honey lemon garden salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tuna Honey Lemon Garden Salad is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Tuna Honey Lemon Garden Salad is something that I’ve loved my whole life. They’re nice and they look fantastic.

Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey. Provide tuna; Get dried cranberries; Take honey, for the last drizzle; Steps to make Tuna Honey Lemon Garden Salad: Rinse your curly kale, removes the leaves from the stalks, and cut into bite size. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tuna honey lemon garden salad using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tuna Honey Lemon Garden Salad:
  1. Take 5-6 curly kale
  2. Take 1⁄2 lemon, squeezed
  3. Take 3 tbs extra virgin olive oil (I used orange flavor)
  4. Make ready 1 dash salt (I used garlic salt)
  5. Prepare 1⁄2 can tuna
  6. Prepare 1⁄4 cup dried cranberries
  7. Take 1-2 tbs honey, for the last drizzle

Healthy tuna salad is a light, refreshing meal packed with fresh herbs, crunchy garden cucumbers, and the delightful twist of freshly squeezed lemon juice. This tuna salad has ZERO mayonnaise unlike your typical tuna salad that's packed with it. Instead, this Tuna Pasta Salad is tossed in a super simple fresh lemon vinaigrette made with extra virgin olive oil. I love the refreshing taste and how light it sits.

Instructions to make Tuna Honey Lemon Garden Salad:
  1. Rinse your curly kale, removes the leaves from the stalks, and cut into bite size.
  2. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well.
  3. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey.
  4. Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while.
  5. Ready to be served!!
  6. Tips: If the portion too much for you, just save the rest into an air tight container, and put it into your fridge. Try to eat it not more than a day to keep the freshness.
  7. Tips: If you hard to find orange flavor extra virgin olive oil, just use the original one and add about half to one table spoon of orange zest, that will do.

Instead, this Tuna Pasta Salad is tossed in a super simple fresh lemon vinaigrette made with extra virgin olive oil. I love the refreshing taste and how light it sits. In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. This very simple glaze recipe is great on these grilled ahi tuna fillets, The tangy lime juice and the sweet honey beautifully complement the subtle smokiness from the grill.

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