Use this recipe as a guide. I find the shallot vinaigrette (recipe above) to be the dressing I turn to over and over again, but use any dressing you like. My CSA has been abounding with greens, scallions, radishes, turnips, and herbs, and I’ve been chopping them all up and throwing them in a bowl with an avocado, the shallot vinaigrette, and a jar of tuna. As I noted above, I really like the Toninno tuna, which is pricey, but very tasty.
- radishes, thinly sliced
- turnips, thinly sliced
- snow peas, snap peas, or celery, membrane removed (see video), thinly sliced
- scallions, thinly sliced
- 1 jar of tuna (6.7 oz), see notes above, drained
- shallot vinaigrette, recipe above
- fresh cracked pepper
Place the greens, radishes, turnips, snow peas, scallions, and tuna in a large bowl. Pour over vinaigrette to taste. Crack pepper to taste over top. Toss gently and serve.
- Category: Salad
- Method: Toss
- Cuisine: American, French
Keywords: salad, tuna, shallot, vinaigrette, avocado, radish, turnip