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Description
A healthy, high-protein salad combining black beluga lentils with albacore tuna, fresh vegetables, and a flavorful turmeric dressing for a nutritious meal.
Ingredients
- For the Salad:
- 1 ½ cups black beluga lentils, rinsed
- 3 cups water
- Pinch of sea salt
- 2 cans (5 oz each) albacore tuna in olive oil, drained
- ½ cup chopped red onion
- ½ cup chopped red bell pepper
- ½ cup chopped cucumber
- ¼ cup golden raisins
- ¼ cup chopped fresh cilantro
- 1 avocado, chopped (added just before serving)
- For the Turmeric Dressing:
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon ground cinnamon (optional)
- Dash of ground nutmeg (optional)
- ⅓ cup olive oil
Instructions
- To cook the lentils, combine the rinsed black beluga lentils with 3 cups of water and a pinch of sea salt in a medium saucepan. Bring to a boil, then reduce heat, partially cover, and simmer for about 25 minutes until the lentils are tender but still hold their shape. Drain well through a fine strainer, rinse briefly with cold water to cool, then drain again and set aside to cool completely. This step can be done in advance.
- In a large mixing bowl, combine the cooled lentils, drained tuna, chopped red onion, red bell pepper, cucumber, golden raisins, and chopped cilantro. Toss gently to combine all salad ingredients.
- Prepare the turmeric dressing: In a small bowl or measuring cup, whisk together the apple cider vinegar, maple syrup, Dijon mustard, ground turmeric, sea salt, black pepper, cayenne (if using), cinnamon (if using), and nutmeg (if using). Slowly whisk in the olive oil until the dressing is emulsified.
- Pour the dressing over the lentil-tuna mixture and toss until all ingredients are evenly coated.
- Refrigerate the salad until ready to serve. Just before serving, gently fold in the chopped avocado. The salad will keep for 2-3 days in the refrigerator.
Notes
- Lentils can be cooked in advance and stored in the refrigerator.
- Add avocado just before serving to prevent browning.
- The salad can be refrigerated for 2-3 days.
- Optional spices like cayenne, cinnamon, and nutmeg add extra flavor but can be omitted for milder taste.