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Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Sara

Ingredients

  • 1 can sustainable canned tuna drained (canned salmon, sardines, or mashed chickpeas would work too)
  • 2 tablespoons olive oil or use from the tuna if packed in oil
  • juice from 1/2 lemon about 1 tablespoon
  • pinch salt and pepper
  • 1 head romaine lettuce washed and chopped (any greens would work)
  • 1 cup chopped cabbage
  • 1 green onion chopped
  • 1/2 large cucumber sliced or chopped
  • 1/4 cup jungle peanuts or raw peanuts
  • 2 teaspoons sesame seeds
  • Peanut Dressing
  • 1/4 cup peanut butter use almond butter or sunflower butter too
  • 1 tablespoon red wine vinegar
  • 1 tablespoon tamari
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • 1 small clove garlic peeled
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons water

Instructions

  1. In a small bowl mix the tuna, oil, lemon juice, salt and pepper.
  2. Set aside.
  3. In two salad bowls divide the lettuce, cabbage, onion, cucumber, peanuts, and sesame seeds.
  4. To make the dressing add all of the ingredients to a blender and blend until smooth and creamy. Add more water as needed to get your desired consistency.
  5. Top each salad with 1/2 the tuna and drizzle with salad dressing.
  6. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.