Xanthan Gum Free Basil-Herb Tuna & Avocado Salad
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, halved, pitted, and diced
- 2 cups baby arugula or mixed greens
- ¼ cup thinly sliced cucumber
- 2 tbsp thinly sliced scallions (green tops only)
For the basil-herb dressing
- 1 cup fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 1 small clove garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh lemon juice, for serving (optional)
Instructions
- 1
In a small bowl, combine the basil, parsley, garlic, olive oil, lemon juice, lemon zest, turmeric, ginger, and sea salt. Use a fork to mash and stir vigorously until the herbs are bruised and the dressing is well combined — it will be a coarsely textured, bright green sauce rather than a smooth purée. Taste and adjust salt.
- 2
In a large bowl, add the drained tuna and break it into large flakes with a fork.
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