TUNA CUCUMBER AND MOZZARELLA SALAD

by
Print PDF eBook

TUNA, CUCUMBER AND MOZZARELLA SALAD

 

Recipe By: Lisa Bryan

This salad of tuna, cucumber, and mozzarella offers canned tuna fish a new lease on life—both visually and flavor-wise. Although it’s quite straightforward, this is a light and reviving dish that you’ll want to make again.

Ingredients:

  1. Four cups of spring mix lettuce
  2. one five-ounce can of drained tun
  3. four Bocconcini mozzarella balls
  4. English cucumber
  5. 1 tiny shallot
  6. ⅔ cup cooked and cooled sweet corn
  7. ½ lemon vinaigrette recipe

 

Directions:

  1. Cut. Slice the shallot, cucumber, and mozzarella balls thinly.
  2. Discard. Place the leaves in a big bowl and add the tuna, corn, cucumber, shallot and mozzarella on top. Pour over the lemon vinaigrette and toss to mix.

 

 

STORAGE TIPS

If you plan to save some of this salad for later, keep the dressing off. And then add the dressing right before serving. That way it doesn’t get soggy over time. Store the salad in an airtight container in the fridge for 3 to 4 days. Meanwhile, the lemon vinaigrette will last on its own for up to one week in the fridge.

 

 

AN EASY SALAD THAT CAN BE TOSSED TOGETHER IN MINUTES!

Good news – this tuna, cucumber, and mozzarella salad requires minimal amounts of prep work. Just slice up a few ingredients, mix up a lemon vinaigrette, and you’re ready to toss!

  • Slice it up. Thinly slice the mozzarella balls, cucumber, and shallot.
  • Stir it all together. In a large bowl, add the spring mix and top with all of the ingredients. Drizzle the vinaigrette and toss it all together.

Leave a Comment