I don’t know about you guys, but the new year has started over here with a ridiculous level of activity! I have a little bit of a secret project going on which is making me very happy. Aside from the part where I’m itching to tell everyone about it. Except I can’t, because then it wouldn’t be secret. I think this secret-keeping stuff is giving me wrinkles. Or I may be paranoid. Maybe. Anyway, a result of all the busy is that meals around here have been pretty snack heavy for the last week or so. In a way that’s kind of fun because it allows me to eat lots of different things at one time. This makes me happy. In case you can’t tell, I love food. And eating. Mmmm, fooooood. I may love food, but I am also one of those super strange people who don’t like mayo. Hence why this super quick salad is actually a mayo-less tuna and grape salad.
This is one of the snacky meals that I’ve turned to lately. It’s great made ahead so the flavors meld together, which makes it a perfect take-to-school-or-work lunch. I also love it after a workout – protein, greens and a little sweetness from the grapes make it really satisfying. But you don’t have to make this in advance: the best part is that it takes all of five minutes to make. Yay!
All you need to do is shred a few cups of greens. I used this great Taylor Organics mix I picked up at Sam’s Club for a steal (under $4 for a pound!) which contains a mix of baby spinach, kale and chard.
Shred up your leaves, drizzle with some extra olive oil and / or lemon juice if you want, then mix your tuna with pesto to taste. I used my own dairy free Arugula & Pecan Pesto, but you can use whatever you like! Top the leaves with your tuna-pesto and finish off with your grapes. I sliced mine in half because they were huge and it helps spread the sweetness around, but you don’t have to. Fresh grapes by the way = infinitely superior to dried up ol’ raisins. The freshness they add is lovely, plus you don’t need to use nearly so many as you would if you were relying on dried fruit. In fact, dried fruit is something I try to avoid usually because it’s such an easy way to pack in unneeded levels of sugar, even though it is “natural”.
If you’re looking for AIP friendly pesto recipes, try my other recipes:
- Shred or slice the salad greens and divide between two plates.
- In a small bowl, mix the tuna with pesto.
- Drizzle greens with olive oil and / or fresh lemon juice to taste, then divide the tuna-pesto mixture between plates.
- If the grapes are large, cut them in half. Top the tuna salads with grapes and serve.
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