Ingredients

The following ingredients have 1 Servings
  • 1 can wild caught albacore tuna (drained)
  • 1 cup frozen green peas (cooked and cooled*)
  • 2 tbsp capers
  • 2 mini seedless cucumber (diced)
  • 1 medium Belgian endive (julienned)
  • 1 green onion (sliced)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup alfalfa sprouts
  • 1 tbsp chopped raw walnuts
  • ¼ cup plain Greek yogurt (use non-dairy for strict paleo)
  • 1 clove garlic (minced)
  • 1 tbsp white balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp chopped fresh thyme
  • 1/4 tsp Himalayan salt
  • 1/4 tsp freshly ground black pepper

Instruction

  • Place all the ingredients for the salad in a large mixing bowl and set aside.
  • Now make the dressing: put all the ingredients in a small mixing bowl and mix well with a flat whisk or fork until well combined and creamy.
  • Pour the dressing over the salad and toss delicately until all the ingredients are evenly distributed and coated in the dressing.
  • Transfer to a serving plate, garnish and serve.