High Protein Summer Waldorf Tuna Salad
The dressing/dip on this tuna Waldorf is what dreams are made of. Tangy, sweet and salty, the perfect creaminess for this crispy salad base.Â
If you keep the lettuce out of the salad and eat it as a lettuce cup, you can store this salad up to a week in your fridge and keep it super crispy and delicious.Â
Ingredients
For the Dressing
1/2 block (about 1/2 cup) feta cheese
2/3 cup @goldentastesalads cooked chickpeas (can use can also)
2 tbsp. Stone ground mustard
1/4 cup maple syrup
1/4 cup avocado oil
1 lemon, juiced
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Garlic powder
Handful fresh parsley
For the salad:
2 cans yellow fin tuna in oil
3 cucumbers, sliced into thin rounds
1 red onion , sliced thin
1 large green apple, diced small
3-3 stalks celery, diced small
1/4 cup (or the rest of the @goldentastesalads chickpeas)
2 small boxes of raisins
1/2 cup chopped candy pecans
Romaine lettuce
Instructions
For the dressing:Â
In a blender add all your ingredients for the dressing and blend till smooth. Add water if you like a thinner dressing .
For the salad:
Add all your ingredients to a big bowl and top with dressing and mix.Â
Serve in lettuce cups or with chopped lettuce.Â
Notes
