1 5-oz. can tuna packed in oil (do not drain) ¼ medium red onion, thinly sliced 1 Tbsp capers, drained 10 cherry or grape tomatoes, halved 1 small handful flat leaf parsley, chopped 1 tsp balsamic vinegar Salt and freshly ground black pepper, to taste
How to make it: Place the tuna and all of its oil in a mixing bowl. Use a fork to gently flake the tuna. Combine tuna with the other ingredients. Serve.
CHICKEN SALAD WRAPS WITH APPLES, ALMONDS AND GRAPES.
2 cups chicken ½ cup red grapes, halved 1 cup diced apple 2 scallions, chopped ½ cup mayonnaise 2 tsp apple cider vinegar ¼ tsp dried thyme ⅛ tsp freshly ground black pepper 4 to 8 large lettuce or napa cabbage leaves 2 Tbsp sliced almonds
How to make it: Cook the chicken and dice into cubes.
In a large bowl, combine the chicken, grapes, apple, and scallions.
In a small bowl, whisk together the mayonnaise, vinegar, thyme, and black pepper. Pour the dressing over the chicken mixture and toss to coat. Serve immediately or cover the bowl and refrigerate until ready to serve.
Divide the chicken salad mixture among 4 plastic containers with lids, packing the lettuce or cabbage leaves separately. Top each salad portion with a sprinkling of sliced almonds. Before eating, portion out the salad onto the lettuce leaves and roll up, burrito-style.
RED QUINOA WITH AVOCADO, BEANS AND CORN
1 cup frozen diced green bell pepper 1 cup frozen corn 2 cups cooked black beans, drained and rinsed 2 cups cooked red quinoa ¼ cup lime juice 2 Tbsp chopped fresh cilantro Salt and pepper to taste 1 avocado, pitted and diced
In a large skillet, sauté the green pepper, corn, and black beans until softened, 2-3 minutes. Cook the quinoa according to package directions. Add the quinoa, lime juice, and cilantro to the skillet mixture. Top with the diced avocado and serve.