Tuna Honey Lemon Garden Salad
Tuna Honey Lemon Garden Salad

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tuna honey lemon garden salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tuna Honey Lemon Garden Salad is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Tuna Honey Lemon Garden Salad is something that I’ve loved my whole life. They are nice and they look fantastic.

Tuna salad is a light and fresh comfort food classic. Made with a few simple ingredients it's an easy, flavorful and healthy lunch or dinner recipe. Chopped Tuna Salad is the perfect summer side dish.

To begin with this recipe, we have to first prepare a few ingredients. You can have tuna honey lemon garden salad using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tuna Honey Lemon Garden Salad:
  1. Prepare 5-6 curly kale
  2. Prepare 1/2 lemon, squeezed
  3. Prepare 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. Take 1/4 cup dried cranberries
  7. Prepare 1-2 tbs honey, for the last drizzle

Pack dressing in a shaker jar with lid. Arrange tuna, salad greens and vegetables on serving plates. Try this simple lemony tuna salad recipe you can make at your desk. All you need is lemon juice, salt and pepper!

Steps 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.

The other day I was making a quick tuna salad with a little dijon mustard and some chopped onion for lunch when I started thinking about packable lunches. Tuna salad is lunchtime comfort food. This basic recipe is the perfect mix of creamy and crunchy, with a mix of tuna, mayo, pickle relish, celery, shallot, and lemon juice. Water-packed tuna, mayo, celery, shallots, a scoop of pickle relish, and a squeeze of lemon (Image credit: Apartment Therapy). Share: Rate this Recipe Soften the gelatin in cold water.

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