Tuna Waldorf Salad
Are you looking for a quick and easy Easter lunch recipe? Check out this Tuna Waldorf Salad from week 2 of our Spring Wellness Renewal Challenge:
Tuna Waldorf Salad
7 ounces canned, sustainable, wild tuna (like SafeCatch), drained
1 stalk celery, finely diced
½ Granny Smith apple, chopped
¾ cup chopped red grapes
2 Tablespoons pepitas
2 Tablespoons chopped walnuts or pecans
½ medium lemon, juiced
¼ cup avocado oil mayo
Sea salt and black pepper, to taste
For serving:
Slices of 1 medium Granny Smith apple or 2 brown/wild rice cakes