Adzuki Bean and Tuna Salad with Lemon Pepper and Sea Salt Vinaigrette
Serves 2
Salad:
Six large romaine leaves, washed and chopped small
1 can of tuna
1 cup of adzuki beans, precooked (preferably at home)
Vinaigrette:
1 TBS olive oil
1 TBS white wine vinegar
a few small pinches (or if from a grinder, a few twists) of Himalayan Pink Salt Crystals (or just plain sea salt)
a few generous pinches (better yet, grind it) of lemon pepper
1 teaspoon honey
To make the vinaigrette, mix all dressing ingredients thoroughly in the bottom of your serving bowl. Place cut romaine on top and mix with the dressing until leaves are saturated. Serve with tuna and adzuki beans on top and garnish with a little more lemon pepper and pink salt (or sea salt).
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6 comments:
Good. Per reviews used less Tamari. Try adding a little chopped apple for some salty sweet texture.
I do like this on brown rice though I add chopped pickled ginger to it as it seems to be missing something and that did the trick for me. Also did soak the beans before cooking.
Perfect! I cut the recipe in half and can't wait to experiment with honey mustard or balsamic vinegar. Very versatile recipe!
Looking superb! I'd love to try them out. Thanks for the recipe.
This is good! I used a homemade french dressing that has lemon juice in the recipe and it really brightened up the flavor.
This is good! I used a homemade french dressing that has lemon juice in the recipe and it really brightened up the flavor.
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