Crunchy Tuna-and-Almond Salad

Crunchy Tuna-and-Almond Salad Recipe
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.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Ingredients

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

Preparation

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.

Susan Amerikaner, San Luis Obispo, California,

Southern Living

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note