Shredded Chard, Apple Noodle and Tuna Salad with Lemon Dijon Vinaigrette
Try this Shredded Chard, Apple Noodle and Tuna Salad with Lemon Dijon Vinaigrette recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 tablespoon water
- 2 teaspoons lemon juice
- 1/2 tablespoon olive oil
- for the dressing:
- 6-7 large chard leaves
- 1 apple, stem removed blade c, noodles trimmed
- 1/4 cup roughly chopped pecans
- 1 5 oz can of tuna in water drained
- freshly cracked pepper to taste
- Carbohydrate 1.87675583118101 g
- Cholesterol 0 mg
- Fat 0.944000000361835 g
- Fiber 0.096197915681172 g
- Protein 0.124205208332585 g
- Saturated Fat 0.122705000049962 g
- Serving Size 1 1 Serving (23g)
- Sodium 65.9969531249146 mg
- Sugar 1.78055791549984 g
- Trans Fat 0.0273737500097985 g
- Calories 17 calories
Place all of the ingredients for the dressing into a bowl and whisk until combined. Set aside.Lay out the chard leaves. Cut out the thick stem and stack the leaves. Roll the stack up into a cigar and cut into thin ribbons to “shred†the chard.Combine the chard, apple and pecans in a large mixing bowl. Add in the dressing, saving about two teaspoons. Toss to combine fully and then divide into two plates. Top the plates equally with tuna and drizzle the remaining vinaigrette onto the tuna. Season with cracked pepper.
