How’s your week going? Mine has been lovely so far – busy with work, but training is ramping back up after an easy-ish post-race week, and call me masochistic but I really do love the grit, the sweat, and the hard work! I think most self-labeled endurance athletes would probably say something similar. We truly are a special breed! We’re also a hungry breed, and I’ve got a recipe to help with that. But first….
I wanted to let you know that I recently took a look at one of my e-books, Living the Whole Foods Lifestyle: A Complete System for Clean, Fast Food and decided that it definitely needed some work. I’ve come a long way as a blogger since I first launched it back in 2013, and I always want to ensure that you guys are getting the best content I can possibly provide you with.
In case this is the first time you’ve heard me talk about Living the Whole Foods Lifestyle, this e-book is full of my tips and strategies for eating clean while still living an awesome life full of all the other things you want to do. As much as I love spending time cheffing things up in my kitchen, I know that…
- Some of you aren’t as keen (but you still like your food to be healthy and delish), and
- Even if you are, there are plenty of other things on your to-do list outside of meal making!
So with those things in mind, this e-book covers all of the following:
- The time-saving ingredients and gadgets that you’ll find in my kitchen – most of which are used daily
- A printable meal planning template, recipe planner, and grocery shopping list
- 13 healthy, clean eating-approved, super delicious recipes that feature those timesaving ingredients (exclusive to the book – they’re not on the blog)
Why am I telling you about this now? Because the e-book has been given a major facelift, and it’s looking pretty darn spiffy!
If you’d like to check it out, you can do so here. And, if you’ve already purchased it in the past but would like the new and improved version, just shoot me a message with the email you used for your initial purchase, and I’ll send it right over to you.
Now onto today’s recipe, which, like those in the e-book, happens to be a very quick and easy one to make.
This Power Greens Tuna Salad is one of my defaults when it comes to take-to-work lunches or dinners on hot summer nights. I’m currently going through an I-need-avocado-with-everything phase, and that includes this salad. There are lots of little gadgets for pitting, peeling and dicing avocados (of which I own 2), but there’s also a really simple way to do it with a knife, and it goes a little something like this:
Voila – very nicely diced avocado bits with barely any left on the skin – and clean fingers too!
As for the rest of the dish, a little chopping is all it takes. If you’re vegan or vegetarian, all you need to do is swap out the tuna in this recipe for something plant-based. Tempeh, chickpeas, beans or marinated tofu would all be delish!
Power Greens Tuna Salad
Prep Time: 10 mins
Cook Time: 0 mins
Ingredients (2 meal-sized servings)
- 2 cups mixed greens, shredded (I used Earthbound Farm’s Power Greens, hence the name of this recipe!)
- 2 cups halved cherry tomatoes (the more colourful, the better!)
- 2 cups diced cucumber
- 1/3 cup finely minced, loosely packed parsley
- ¼ cup minced red onion
- 1 large basil leaf, shredded
- 1 can light tuna
- ½ avocado, diced
For the dressing:
- 1 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- sea salt and black pepper, to taste
Chop all of the vegetables except for the avocado as directed above and combine them in a large bowl.
Drain the tuna and mix it into the vegetables, breaking the chunks down with a fork as you toss.
Whisk together the dressing ingredients, adding a little sea salt and pepper if desired.
Drizzle the dressing over the salad, stirring to coat the vegetables.
Last, add the avocado and toss gently one more time before serving.
[Tweet “Super fast, super easy lunch: The Power Greens Tuna Salad”]
So tell me…
- Do you have any good tricks for peeling, cutting, or pitting fruits and veggies? I know a lot of people swear by citrus peelers but I use a spoon to peel my oranges because I can’t stand getting the peel stuck under my nails! I also like to slice my mangoes the same way as I’ve shown with the avocado above.