Lunch is one of my favorite meals of the day. There’s something about sitting down mid-day with a fresh salad, crisp fruit, and sparkling water that is so relaxing and refreshing (when you’re not eating alongside a food-throwing toddler). While I thoroughly enjoy lunch, I never look forward to the act of making it. By noon, I’m ready to sit down, put my feet up, and have a ready-made lunch in front of me. As a result, I generally make a big batch of something to enjoy for lunch throughout the week that is quick to throw together (propped feet aside). And while I don’t make a separate meal for Everett, it has to be something that he will enjoy as well. Tuna salad has always been one of my favorite lunches. My mom used to make it with loads of mayonnaise and pickle relish, smashed between two slices of bread. While sandwiches have gone by the wayside in recent years, I now prefer to place my tuna on top of a bed of lettuce. In this recipe, I’ve replaced the copious amounts of mayo and sugar-laden relish with a spoonful of mayo, shredded beets, chopped kale, and plenty of spices and herbs.Tuna Salad
2 cans of tuna (pole-caught, dolphin-free)
½ fresh beet, peeled and shredded
1 stalk lacinato kale, minced (also called dinosaur kale)
1 teaspoon 21 season salute from Trader Joes
½ teaspoon salt
Mayonnaise to your liking
Place all ingredients into a medium bowl and mix thoroughly with a fork. Spoon on top of chopped romaine and serve with a half of an avocado. Enjoy!
Toddler-friendly version: Serve with with a fork or with plantain chips that can be dipped into the tuna salad.