Tuna Salad With Dill Pickles & Dijon Mustard Dill Dressing
30 min
| Serves 4 |
258 calories per serving
Ingredients
Salad
- 10 ounces water-packed tuna
- 4 dill pickle spears
- 4 stalks celery, rinsed and patted dry
- 8 cherry or grape tomatoes
- 1/2 ounce (about a cup) micro greens
- Salt & fresh ground pepper to taste
Dijon Mustard Dill Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (a large handful) fresh dill leaves
- A generous pinch of sugar (about 1/4 teaspoon)
- Salt & fresh ground pepper to taste
Directions
Prepare salad ingredients: Drain the tuna and transfer to a salad bowl. Chop the dill spears and celery into roughly 1/4 inch pieces. Slice the small tomatoes in half and larger ones into quarter pieces. Add the pickles, celery and tomatoes to the bowl with the tuna, reserving the micro greens as a garnish.
Make the dressing: In a small bowl, stir together the mayonnaise, mustard, olive oil, lemon juice and sugar until well combined. Stir in the dill leaves. Add salt and pepper to taste.
Assemble the salad: Toss the salad with the dressing. Add salt and fresh ground pepper to taste. Garnish the salad with the micro greens. Serve, and enjoy!
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