Now that the holidays are over, everyone is blogging about “healthy” recipes, myself included!
I don’t know about you, but my body is screaming for less carbs, and more leafy veggies! More fiber! More (lean) protein!
This salad is Epic! Epic just like Faith No More’s fish flopping video for their epic song, Epic.
I was told that there were no fish harmed in the filming of that video, so that’s a good thing!
While you’re preparing this awesome salad, make sure you include those celery leaves! They’re so good! They have tons of flavor!
This is a very refreshing salad that’s light and full of flavor, and everything that’s good for you. Yes, we kept the egg yolks in the eggs, because they have TONS of nutrition!!! Olive oil also helps lower your cholesterol.
Get all that excess sodium off the beans by rinsing them off.
I already had eggs hard boiled for this recipe – but you can boil eggs by placing them in a small pot with enough cold water to cover them. Bring them to a gentle boil, then shut off the heat, and set the timer for 10 minutes. Yep. That’s the secret to hard boiled eggs. Once the 10 minutes has passed, THEN run them under cold water until they’re cool enough to handle, and peel. This method works for me every time. Point blank. Perfect hard boiled eggs every time.
Take joy in the fact that you are getting back on track!! Delicious!
Epic Tuna Celery Salad
Published: January 10, 2012
An EPIC salad that will cure your post-holiday bloated blues.
4 Ribs Celery, sliced on a bias (about 3 ¼ Cups)
1 15 Ounce Can Garbanzo Beans, rinsed
4 Eggs, Hard Boiled & diced
8 Ounces Tuna, Solid White Albacore in water (1 1/3 Cans – give the rest to the cats)
¼ Cup Onion, finely chopped
¼ Cup Chopped Parsley
¼ Cup Lemon Juice
1/3 Cup Olive Oil
¼ Teaspoon Salt
1/8 Teaspoon Pepper
Start by adding the lemon juice to a large bowl. Add in the salt and pepper, then gradually add in the olive oil while whisking vigorously. Add in the remaining ingredients, and toss. Taste, adjust seasonings to your liking, and enjoy!
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Serving size: ~1 1/2 Cups
Calories per serving: 424
Fat per serving: 26.1g
Saturated Fat per serving: 4.1g
Cholesterol per serving: 214.5mg
Sodium per serving: 498.1mg
Carbohydrates per serving: 24.7g
Fiber per serving: 6.6g
Sugars per serving: 5.1g
Protein per serving: 25.9g