This salad is light, fresh and crispy. I love having this for lunch or after a workout. This recipe is not my own, I came across it or something very similar a while back, and I’ve been making it every since. I forget the source, so I truly apologize. Enjoy the salad.
Tuna Celery Cucumber Salad
1 English Cucumber
2-3 Celery Stalks
1 can of white tuna, drained
3 TBS of Olive Oil
3 TBS of Rice Wine Vinegar
1 TBS of Sugar
1. In small bowl, add the olive oil, rice wine vinegar and sugar. Mix. Set a aide.
2. Chop up the celery, and slice the cucumber in half-moon shapes. English cucumbers are okay to leave the skin/peel on. Put them in a bowl. Drain the tuna and add to the bowl of celery and cucumbers.
3. Give the oil and vinegar mixture one last mix, and drizzle over the celery and cucumbers. Mix. Serve and sprinkle with sesame seeds. Its ready to eat.
This salad doesn’t hold over the next day as much as I would like it to. If I make this for dinner, it’s fine to eat for lunch the next day, but definitely not any longer. It’s best when you have it right away.
Also – I love having this after a work out.
I would incorporate something else into the meal if this is your dinner.
Mandarin Chicken over Brown Rice
1.5 lbs of boneless skinless chicken breasts
2 red bell peppers
3/4 cup of sliced white onion
2 TBS of Sesame Oil
3 TBS of hoisoin sauce
2 cans of mandarin oranges in light syrup
1-2 cups of brown rice
1. Begin cooking the rice according to the instructions. Cook it stove top or in a rice cooker. Cut the chicken into 1 inches cubes, and cut up the bell peppers, onion and green onion. Drain the mandarin oranges and put them to the side.
2. Heat the pan to medium high heat and add the sesame oil. Stir the chicken into the pan. Season with salt n pepper, and stir. Cook for 4 minutes until browned.
3. Add half of the onions to the chicken in the pan. Stir. Add the hoisoin sauce. Stir. Add the mandarin oranges and stir it around. Let cook for 3 minutes, then add the red bell pepper and the rest of the onion. Stir it around and let it come to a boil. Lower heat to medium low and put a lid on it. Let cook for 15-20 minutes.
Serve over brown rice and top with green onions.
This recipe is also shared on Amee’s Savory Dish blog for Fit & Fabulous Fridays #20. Visit her blog for additional healthy recipes