The crunch of walnuts and celery combined with broccoli and romaine lettuce tossed in a tangy Dijon dill dressing make this a nutrient-rich version of tuna salad (without mayo) a feast of delicious flavors. Since all ingredients are selected from our list of World's Healthiest Foods you are ensured to receive an abundance of health-protective nutrients. When we evaluated this recipe against our WHFoods recommended daily amounts it provided 445% vitamin K for healthy blood clotting, 120% for niacin to promote energy production, 104% vitamin for vitamin A to help support the immune system, 103% for folate to help sustain brain and nervous system activity, 88% for vitamin B12 for cardiovascular support, 69% for copper to help provide antioxidant protection, 64% for manganese to support bone production, 56% protein to help maintain integrity of our body structure, 45% dietary fiber to promote optimal passage of food through the digestive tract, and much more!
Prep and Cook Time: 15-20 minutes
- 4 cups romaine lettuce or mixed salad greens, thinly sliced
- 1/2 cup finely chopped broccoli (see optional cooking instructions)
- 2.5 oz tuna packed in water (half of a 5 oz can), drained
- 1/3 cup celery, diced
- 2 TBS walnuts, chopped
- 2 TBS parsley, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup tomato, diced
- 1 TBS sunflower seeds
- 1 medium clove garlic, pressed
- 1-1/2 tsp Dijon mustard
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1 TBS fresh (or ½ tsp dried) dill
- Sea salt and pepper to taste
- Dice onions and press garlic and let sit for 5-10 minutes.
- Separate broccoli florets with small stems from the large, thick stem. Finely chop florets and small stems into ¼ inch pieces. Let broccoli sit for 5 minutes. We recommend chopping small for best flavor in the salad.
- Place all salad ingredients in a large bowl.
- Whisk dressing ingredients together in a small bowl.
- Toss dressing with salad and serve.
Note: Many people find that broccoli is more tender and digestible when cooked. If you decide to cook your broccoli for this salad, follow the instructions for chopping broccoli, and steam it for 5 minutes before adding to the salad.