So spring is definitely on its way! It is wonderful time of year for lighter recipes full of healthy good for you veggies, fruits and nuts. It won’t be long before the markets are full of strawberries, peaches, cherries, radishes, parsnips, snow peas and so much more. In keeping with the change of season I decided to make this delicious No Mayo Almond Ginger Tuna Salad. Don’t get me wrong I love mayonnaise but I wanted something lighter and wanted to taste all the wonderful flavors in this salad.
Have you tried any of my other fun spring salads? Sweet Dill Chicken Cabbage Slaw, Zesty Sweet Four Bean Salad and Easy Italian Pasta Salad are just a few of my fun, easy and delicious salads. This Avocado Tuna Salad from Dinner at the Zoo is a fellow blogger family favorite.
This No Mayo Almond Ginger Tuna Salad takes canned tuna to a whole new level. This delicious recipe combines solid albacore tuna with almonds, red pepper, scallions and celery in a lightly honey sweetened ginger vinaigrette. Be prepared to have your taste buds wowed. You can serve this on a bed of lettuce, stuffed in a tomato or with some crisp crackers.
I saw some fresh ginger at the store last week but you can also use ginger paste. The tubes can be found in the refrigerated section of your grocery store. It is easy to use and has a long shelf life. The tube I just opened is good for another two months.
So if you need to get out of your recipe rut or just want to make something healthy and delicious for you and your family than put this No Mayo Almond Ginger Tuna Salad on your to try list today.
No Mayo Almond Ginger Tuna Salad
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons ginger or ginger paste
- 1 1/2 tablespoons honey
- 1/3 cup olive oil
- 2 cans (5 ounce) solid white albacore tuna drained
- 1 stalk celery sliced
- 1/2 red bell pepper finely chopped
- 3 scallions chopped
- 1/2 cup sliced almonds
- In small bowl whisk together rice vinegar, soy sauce, ginger and honey. Slowly whisk in olive oil.
- In medium bowl add tuna, celery, red bell pepper, scallions and almonds. Drizzle in vinaigrette and toss to coat.