Veggie Noodle Tuna Salad

We’re starting the new week off with a SUPER SIMPLE, Bright, Flavorful salad, that you can throw together in just minutes!

You likely have all of these ingredients in your kitchen right now.

Perfect for quick + easy lunches throughout the week!

Why we LOVE this salad:

Easy to make
Pretty Inexpensive
Completely Delicious
Very Nutritious
Naturally Hydrating

Rachel’s tips:

If you don’t have a spiralizer, you can simply run a vegetable peeler down the length of your veggies to create thin ribbons.

Have FUN making this salad! Add other vegetables you may have on hand, fresh herbs, or add additional carrots & cucumber to “bulk it up”.

I like keeping our protein high throughout the day to combat cravings, so sometimes I’ll add extra tuna too, especially if we’re super active that day!

Make it YOUR own & TAG me #cleanfoodcrush in YOUR own creative spiralized salads! I LOVE to see what you made!

Makes about 2 servings

Instructions:

• 1 large carrot, peeled
• 1 large seedless cucumber, skin left on
• 2 green onions or scallions thinly sliced
• 3 Tbsps freshly squeezed lemon juice
• 1/2 tsp garlic salt
• 1/4 tsp celery salt
• 2 tsps toasted sesame oil, or light olive oil
• freshly ground black pepper, to taste
• 1 (7oz can) tuna, drained
• 1 Tbsps sesame seeds
• red pepper/chili flakes if desired

Instructions:

Peel your carrot. Thoroughly rinse the cucumber and green onions.

Thinly slice your green onion and cut off both the ends of carrot and cucumber so they are nice and flat.

Next, using a tabletop or a hand spiralizer, spiralize the cucumber and carrots into thin, curly noodles.

In a large mixing bowl, combine freshly squeezed lemon juice, garlic salt, celery salt, oil and black pepper; Whisk until really well combined.

Add drained tuna, green onion/scallions, carrots and cucumber noodles.

Using a wooden spoon, stir gently until noodles and tuna are nicely combined.

Sprinkle with sesame seeds and red pepper flakes if desired & serve immediately.

Enjoy!

Rachel

Veggie Noodle Tuna Salad

Category: Lunch, Recipes

Author: Rachel Maser - CleanFoodCrush

Servings:  2

Ingredients

• 1 large carrot, peeled
• 1 large seedless cucumber, skin left on
• 2 green onions or scallions thinly sliced
• 3 Tbsps freshly squeezed lemon juice
• 1/2 tsp garlic salt
• 1/4 tsp celery salt
• 2 tsps toasted sesame oil, or light olive oil
• freshly ground black pepper, to taste
• 1 (7oz can) tuna, drained
• 1 Tbsps sesame seeds
• red pepper/chili flakes if desired

Instructions

1. Peel your carrot. Thoroughly rinse the cucumber and green onions.
2. Thinly slice your green onion and cut off both the ends of carrot and cucumber so they are nice and flat.
3. Next, using a tabletop or a hand spiralizer, spiralize the cucumber and carrots into thin, curly noodles.
4. In a large mixing bowl, combine fresh squeezed lemon juice, garlic salt, celery salt, oil and black pepper; Whisk until really well combined.
5. Add drained tuna, green onion/scallions, carrots and cucumber noodles.
6. Using a wooden spoon, stir gently until noodles and tuna are nicely combined.
7. Sprinkle with sesame seeds and red pepper flakes if desired & serve immediately.
8. Enjoy!

6.4.181611610511

https://cleanfoodcrush.com/veggie-noodle-tuna-salad/

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