It’s shaping up to be another HOT weekend here in Northeast Iowa. Days most people, including me don’t want to heat up my home by cooking any more than I have to. But how do you still eat well to honor the Temple God blessed you with without cooking? Salads!
Here’s a recipe for a Basic Tuna Salad you can make hundreds of different ways depending on what you’re hungry for. It only takes 5 minutes to whip up & can easily be doubled, tripled or more depending on how many people you want to serve or how many meals you don’t want to cook in a 2-day time span.
I remember gagging at the thought, smell or sight of a mayo-like salad when I was a little girl. It might have been the sulfur smell of the hard-boiled eggs or mayo itself. I don’t know, but I wouldn’t eat it. I would have rather gone hungry.
However, as an adult, I’ve grown to LOVE this kind of salad. Now that I’ve learned to experiment with recipes by swapping out ingredients, I can use this basic recipe all summer long. This recipe lends itself well to using fresh local ingredients. It also works well warmed up in the winter, too. Here’s the basic recipe:
You can easily swap out the meat/protein source as well as the vegetables. This recipe also lends itself well to any variety & combination of herbs & spices. My personal favorites for this salad are dried cilantro & dill weed (not dill seed) as you can see in the picture.
If you’re looking for specific suggestions on substitutions or twists to this all-time classic, I’ve included them in the printable version in the link below.