Name: The Real Dish Row Salad
Ingredients: 4 cups arugula or baby spinach; 16 ounces canned wild-caught tuna packed in water (drained); Juice of half of a lemon; 2 teaspoons minced fresh dill (leaves only); sea salt and freshly ground pepepr; 3 cups assorted veggies (shredded carrots, baby heirloom or grape tomatoes, haricots verts, red and yellow bell peppers); 1 cup cooked or canned chickpeas or cannellini beans (drained and rinsed if canned); 1 avocado (pitted and sliced into small chunks); 1 cup grapes (sliced in half)

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How this works

The Real Dish Row Salad

Course: Dinner, Salad

Keyword: fall 2019

Author: Mareya Ibrahim

Ingredients

4 cups arugula or baby spinach
16 ounces canned wild-caught tuna packed in water drained
Juice of half of a lemon
2 teaspoons minced fresh dill leaves only
sea salt and freshly ground pepepr
3 cups assorted veggies (shredded carrots, baby heirloom or grape tomatoes, haricots verts, red and yellow bell peppers)
1 cup cooked or canned chickpeas or cannellini beans drained and rinsed if canned
1 avocado pitted and sliced into small chunks
1 cup grapes sliced in half

Instructions

In a medium bowl, toss the arugula with 2 tablespoons of the dressing to coat. Arrange the arugula on a large platter as abed for the other ingredients.
In the same bowl you used for the arugula, stir together the tuna, lemon juice, and dill, and season with salt and black pepper.
Arrange the tuna salad down the middle of the platter over the arugula. Arrange the veggies, chickpeas, avocado, and grapes in individual rows alongside the tuna.
Drizzle the remaining 2 tablespoons dressing over the salad and enjoy!

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