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Photo: Lee Harrelson; Styling: Ana Kelly Photo by: Photo: Lee Harrelson; Styling: Ana Kelly

Crunchy Tuna-and-Almond Salad

Use crackers, Melba toast, or bagel chips to scoop this curry-kissed salad, or try it between two slices of multigrain bread.

Southern Living APRIL 2004

  • Yield: Makes 6 servings
  • Prep time:10 Minutes


  • 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


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.


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Crunchy Tuna-and-Almond Salad recipe