Seafood

Pesto Tuna Kitchen Sink Salad

by:
September  4, 2020
0 Ratings
Photo by Scout
Author Notes

This fresh salad is packed with Chef Charlotte’s fave veggies. But it’s beauty lies in the fact you can personalize it any way you want. Don’t like broccoli? Leave it out. Love nuts? Add ‘em in. Your salad, your rules (just don’t forget the Scout Tuna). —Scout

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4-6
Ingredients
  • 2 tins of Scout Tuna in Olive Oil or Garden Pesto
  • 1 endive, chopped
  • 1 cup romaine lettuce, chopped
  • 1/2 cup arugula
  • 1/2 cup broccoli, chopped
  • 1 cup avocado, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup carrots, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 cup cooked corn kernels
  • 1/4 cup mixed, soft herbs
  • 1 lemon, zest & juice
In This Recipe
Directions
  1. Toss all your veggies in your favourite salad bowl.
  2. Top your salad with two cans of Scout Tuna, and the juice and zest of 1 lemon. Toss again.
  3. Voila! (That was so easy, we feel like we should add a third step.)

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