Crunchy Tuna-and-Almond Salad

Southern Living
Crunchy Tuna-and-Almond SaladRecipe
Photo: Lee Harrelson; Styling: Ana Kelly
Use crackers, Melba toast, or bagel chips to scoop this curry-kissed salad, or try it between two slices of multigrain bread.
Makes 6 servings


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3/4 cup light mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon curry powder
1/8 teaspoon garlic powder
1 (13-ounce) can solid white tuna in spring water, drained and flaked
1/2 (10-ounce) package frozen peas, thawed
2 celery ribs, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10-ounce) package mixed salad greens
1/4 cup slivered almonds, toasted
1/2 cup chow mein noodles


Prep: 10 Minutes

Stir together first 5 ingredients in a large bowl until blended. Add tuna and next 4 ingredients; toss gently to coat. Serve over greens. Sprinkle with almonds and noodles.

Created date

March 2004