In hope and anticipation of summer weather, I made a refreshing salad. There’s a vast variety of colour, texture, salty and sweet that adds up to not just a salad course, but a complete meal. It’s not like me to use canned tuna very often, though it works really well here.
If the recipe looks too easy, replace the canned chickpeas with ones you cooked yourself and very thinly slice some high-quality fresh tuna. Hot pepper would be a nice addition as well.
Time: 20 minutes
Serves: 4
Ingredients:
2 tablespoons fresh lemon juice 2 teaspoons dijon mustard 1 teaspoon kosher salt ¼ teaspoon cayenne pepper ¼ cup extra-virgin olive oil 5 ounces baby spinach 2 navel oranges – peeled and sectioned with two teaspoons zest reserved for garnish 1 bulb fennel – quartered and thinly sliced 2 6-ounce cans flaked tuna packed in water – drained 14-ounce can chickpeas – rinsed and drained ½ red onion – small dice 2 tablespoons cilantro – choppedPreparation:
In a salad bowl, mix the lemon juice, mustard, salt and cayenne. Drizzle in the olive oil while constantly whisking.
Add the remaining ingredients to the bowl and toss gently to coat evenly with dressing.
Plate and garnish with orange zest, serving immediately.