Lemony Tuna Kale Salad
Feel free to share:
Enjoy this citrusy salad as part of a light lunch or as a side dish to a bigger main at supper time.
SERVES : Serves 4-6
DIFFICULTY: Easy
TOTAL TIME: 20 Minutes
Ingredients
- 1 bag of kale, stemmed and torn into bite-size pieces
- 1 red onion, thinly sliced
- 100g celery, thinly sliced into half moons
- 4 pouches Good Catch® Naked in Water Plant-Based Tuna
- 40g croutons
FOR CAESAR DRESSING
- 70g vegan mayo
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 1 ⁄2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 1 ⁄2 teaspoons garlic, crushed
- 40g capers, drained and minced
- 1 tablespoon dulse flakes
- 135g plant-based parmesan cheese, shredded, plus more for garnish
Method
- Wash and dry the kale.
- In a small bowl, mix together all Caesar dressing ingredients.
- In a large bowl, combine kale, onion, celery and dressing. Toss and massage until the dressing is equally distributed and the kale begins to break down and turn dark green.
- Add Good Catch® Plant-Based Tuna and gently toss again.
- Add croutons and toss to distribute.
- Plate and garnish with more shredded parmesan cheese, if desired.
Recipe courtesy of Good Catch
