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Salsa Tuna Salad [Clean, Low Carb, Glutenfree]...And A Dash of Cinnamon
10 ingredients or less

Salsa Tuna Salad [Clean, Low Carb, Glutenfree]

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April Redux time! If it is warm enough to have a picnic, then this is the perfect spot to get ideas for your next healthy picnic! Try out these easy, portable, single-serving salads for some protein packed healthy main dishes! Make as many as you need and place in reusable dishes to let everyone have their own already prepared! Just shake and mix when ready to eat 🙂 P.S. These are easy meal prep salads too!

Salsa Tuna Salad [Clean, Low Carb, Glutenfree]...And A Dash of Cinnamon

Below is the theme for this month’s recipe redux post.

Ready for Picnics 

Picnic Day is April 23, so get ready to eat al fresco. Show us the healthy recipes you like to bring on a picnic – or serve outside.v

Depending on where you are located, it may not quite be warm enough for a picnic, so if that is you save these ideas for later, or try them at home instead! For those of you in warmer areas, get ready to have plenty of ideas (see other ideas for a healthy picnic below by clicking on the recipe redux image below) to make your picnic a success!

You don’t often see salads in picnics and I think it’s generally because people bring all the ingredients separately and allow people to make their own, or because the salad is hard to get onto the plate. This is a great alternative to those problems! These salsa tuna salads are made in individual reusable containers so that they are ready to be eaten directly from the dish! Each salad can be customized based on personal preferences, as well! Major win!

recipe-redux-linky-logo 

Salsa Tuna Salad [Clean, Low Carb, Glutenfree]...And A Dash of Cinnamon
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Salsa Tuna Salad [Clean, Low Carb, Glutenfree]


Prep Time 5 minutes
Author AZ@...And A Dash of Cinnamon

Ingredients

  • lettuce of choice (I used romaine)
  • 1 can tuna drained
  • cucumber
  • bell pepper
  • tomatoes
  • salsa
  • nutritional yeast optional
  • salad dressing of choice optional

Instructions

  1. Wash and cut your lettuce and vegetables if needed

  2. Fill the bottom of the bowl with salad and top with the vegetables

  3. Use one can of tuna per bowl. Drain each can and place on top of vegetables and lettuce

  4. Top this with salsa, optional nutritional yeast and dressing.

  5. Cover with lid and take with you to enjoy! Shake thoroughly to mix contents prior to eating!

Recipe Notes

Use as much of each of the ingredients as desired and also depending on how big each of your bowls are.

You may need freezer packs to keep the salads chilled depending on how soon the salads are going to be eaten.

I did not use any salad dressing, as I used the salsa. 

 

I link up with Deborah and Sarah’s, and  the fit foodie mama’s Meatless Monday, #recipeoftheweek,  What’s for Dinner
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