Cranberry Tuna Salad (Paleo)

Happy Friday from Minnesota! It is frigid here. I was maybe thinking quite optimistically, that since I spent 16 years of my childhood here that I would have some resilience to the cold. Nope, it still just hits me like a brick wall. EVERY. TIME. So I have been bundling up even more than usual but the fiance and I are enjoying our time here so far.

Coming from Spokane, WA to Minneapolis, MN is a pretty big change. It’s really nice to have so many more health food stores (hello Whole Foods 😍) close by and new and exciting products! I am also really loving having a really cool climbing gym to climb and hang out at. It has a huge climbing area, free weights section, yoga studio, saunas and really a cool hang out area! Very motivating indeed.

Okay, okay enough about my new situation for the next 6 weeks… Let’s get to this AMAZING recipe! As you might know I am simply obsessed with Primal Kitchen mayo. I honestly have been finding just about every excuse to use it on everything. This recipe seemed like a really good excuse.

I also got really inspired from Dana over at Real Food With with Dana and her brilliant use of cranberry sauce in a chicken salad recipe. Since I usually love to add dried cranberries on top of my salad I thought it might be really awesome to try some cranberries in the salad. It was well worth the experiment.

Keep in mind you could use shredded chicken in place of tuna and add any additional veggies that you might want! I love to use the tuna on top of arugula, mixed greens or spinach. Honestly any green leafy vegetable will work! You can also eat it as is or stuff it in some gluten-free bread (UHM YES GUUURRL).

Cranberry Tuna Salad

(PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, NUT-FREE OPTION)
SERVES 2
PREP TIME: 15 MINUTES
Ingredients:

2 cans tuna (I suggest and use Safe Catch Tuna)

2 carrots, chopped

2 celery ribs, chopped

1 apple, cored and diced (I love using a Honeycrisp or Granny Smith variety)

chopped pecans, optional

dressing:

¼ c. tbs. mayo (again Primal Kitchen)

¼ c. leftover cranberry sauce

juice of one lemon

¼ tsp. sea salt

Method:

  1. Combine dressing ingredients in a small bowl.
  2. Add in the tuna, carrots, celery and apple and combine until well coated. Top with pecans if desired.
  3. Top over leafy greens or use on gluten-free bread. The world is your oyster!

Sign up for my monthly newsletter! I share even more nutrition advice, recipes you won’t find on the website and special discounts.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s