This salad is wonderful as a stand alone dish before the main course or as a healthy take to work or school option. You’ll just have to invest in some plastic containers. In this case, I packed the whole salad in 1 container and the dressing in a separate one. It works out perfectly the next day because it’s so quick to grab the containers along with an ice pack and head out the door. You can also make this ahead of time and pack your containers for the week!
Ingredients – Salad
- 1 1/2 cups arugula
- 1/4 cup tuna in water, drained and crumbled
- 2 teaspoons red onion, diced
- 2 dried apricots, diced
- 3 teaspoons walnuts, crushed
Ingredients – Dressing
- juice from 1 lemon, approximately 2 tablespoons
- 1 teaspoon poppy seeds
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/2 apple, diced finely (I used Granny Smith, but any firm apple will do)
Method of Preparation
- Begin by preparing the dressing. Add all ingredients into a bowl and whisk together. Set aside.
- Measure 1 1/2 cups of arugula and place on serving dish.
- Add on top the crumbled tuna, followed by the diced onion and apricots. Top off with the crushed walnuts.
- Add the dressing and serve.
Enjoy!
