Chopped Tuna and Egg Salad with Roasted Peppers
Chopped salads are great because they are generally more hearty than tossed salads, and you can basically add any ingredients you like into them. When I created this recipe, I essentially threw together ingredients from my fridge and pantry and the combination was delicious and very filling. You can follow this recipe exactly as shown or you can improvise. Use any assortment of meat, cheese or veggies to create you own masterpiece. The creamy cilantro dressing is light and works perfectly with this salad but you can use any good quality salad dressing you like.
- 1 can tuna, drained
- 1 hard boiled egg, sliced
- 2 stalks celery, chopped
- 1 cup roasted peppers, chopped
- 1/2 cup feta cheese, chopped
- 1 cup cilantro
- 1 cup plain Greek yogurt or light sour cream
- 2 tablespoons lime juice
- 2 garlic cloves
- 1 teaspoon cumin
- Salt and pepper to taste
Combine the ingredients for the dressing in a blender and puree until smooth. Let it sit to allow flavors to blend while you assemble the rest of the salad. Place veggies, meat and cheese onto a large platter or on individual plates and top with dressing.
You must be logged in to post a comment.
+ There are no commentsAdd yours