Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids.
This seafood salad features poached shrimp, scallops and squid bathed in a punchy vinaigrette with thinly sliced onion and fennel for bite and crunch. For super-thin veggies, use a mandoline for slicing.
This salad features all the classic niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center.
In our humble opinion, the dressing makes this salad. Tangy and zesty with a bit of a crunch from the shallots, this cilantro-mint-shallot vinaigrette will quickly become your go-to.
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad.
In this Caesar salad, we skip the usual romaine lettuce and opt for napa cabbage, a delightfully tender cabbage variety that maintains a crisp and mild sweetness even when eaten raw.