Wednesday, August 11, 2010
Creamy lemon dill tuna salad
Lemon dill sauce:
2/3 cup Veganaise
1 lemon, juiced
Whisk together and adjust herbs and seasonings as needed.
Noodles of choice, cooked according to directions
Cucumber, split lengthwise, quartered and diced
Cherry tomatoes, cut in half
Artichoke hearts, one jar, cut the larger pieces if desired
Tuna, two cans, drained well
Combine the above and toss with the lemon dill dressing.
Last night I wanted something light, and satisfying. This definitely fit the bill. It is based loosely on a Shrimp Cucumber salad that I love at a fabulous local restaurant called Noodles. Not wanting to thaw any shrimp though I opted for tuna. I wasn't sure how well it would go over with the little dude, but he loved it, and we agreed that this would be on the lunch rotation as well when he goes back to school next month. It seems he too is bored to tears of sandwiches! We rounded out last night's feast with fresh honeydew melon, sliced kiwi and carrot sticks.