Photo: Tuna and Vegetable Salad Recipe
Ingredients
- 8 ribs celery from the heart with leafy tops, chopped
- 6 plum tomatoes, chopped
- 1 (15-ounce) can chick peas, drained
- 1 medium onion, chopped
- A handful flat-leaf parsley leaves, coarsely chopped
- 1/2 cup pitted black olives, coarsely chopped
- 2 (6-ounce cans Italian tuna, drained
- 2 lemons
- 1/3 cup olive oil
- Salt and freshly ground black pepper
Directions
In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
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By Lalena82
Charlotte, NC
on August 04, 2011
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Surprisingly good! Summery & fresh. Will definitely make again!
By Dgriff
Indiana
on December 15, 2009
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I followed the recipe with the addition of some dill. This is a great, simple and healthy salad that I eat for lunch with pita chips or crackers. Thanks Rachel!
By Becky123456
Garner, NC
on December 12, 2009
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I was going to make a mayonnaise based tuna salad today, but after watching Rachel's show I thought I'd give this a try - and the great thing is, I had all of the ingredients in my pantry and 'fridge! It was so easy to make, and I added chopped romaine too to give it alittle more crunch. The lemon juice made the ingredients taste so fresh and light. It made a great lunch, and much healthier than what I WAS going to have today!
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