Healthy Tuna Salad Bowl Recipe
Black beans, cucumber, tomatoes, bell pepper, onions, lemon and olive oil.
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Ingredients
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Salad Base
Dressing & Flavor
Optional Garnish & Add-ins
Method
Prepare Salad Base
- 1
- 2
Prepare Vegetables
Rinse and drain the black beans if using canned. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes. Place mixed greens in a large serving bowl or divide into individual bowls. Add black beans, cucumber, tomatoes, bell pepper, and red onion on top of the greens in even layers.
- 3
Make Dressing & Seasoning
- 4
Whisk the Dressing
In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, ground cumin, salt, and black pepper. Whisk vigorously or shake the jar until well emulsified and slightly thickened.
- 5
Taste the dressing and adjust: add more lemon juice for brightness, a pinch more salt if flat, or a touch more honey to balance acidity.
Assemble & Serve
- 6
Pour about half of the dressing over the assembled salad and gently toss to combine, coating ingredients evenly. Reserve the remaining dressing to serve on the side or add if needed.
- 7
If using, fold in diced avocado gently to avoid mashing. Sprinkle chopped cilantro or parsley and crushed red pepper flakes over the top for garnish.
- 8
Divide into 2–3 bowls (see servings) and serve immediately with lime wedges on the side for extra tang.