Tuna Mango Salad with Pecans
Serves: 4
My favorite fresh salad featuring healthy greens, tuna, sliced mango, pecans, and sunflower seeds. Toss with balsamic dressing and Voilà! Recipe yields 2 full-sized salads or 4 side salads.
  • Mango Salad
  • 5 ounces (about 5 cups) spring greens salad blend
  • ½ cup cucumber peeled, medium diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 cherry tomatoes, cut into wedges
  • 1 whole mango cut into large bite size pieces
  • 3 green onions, chopped
  • ⅓ cup pecans
  • ¼ cup sunflower seeds
  • Tuna Yoghurt Dressing
  • 1 cup of plain fat Greek yoghurt
  • 1 can of tuna
  • 1 medium onion, finely chopped
  • 1 small red hot pepper (peperoni), finely chopped
  • a splash of olive oil
  • salt and freshly ground black pepper, to taste
  1. Make the dressing: In a cup or jar, whisk together plain yoghurt, tuna, onion, hot pepper and olive oil. Season to taste with salt and black pepper.
  2. Just before serving, chop the mango into thin, bite-sized pieces. Place your veggies in a large serving bowl. Top with sunflower seeds, mango and pecans. Drizzle the salad with a tiny splash of balsamic dressing dressing. Gently toss to mix all of the ingredients and serve!
SERVING SUGGESTIONS: This salad would go well with grill salmon! For real.

STORAGE SUGGESTIONS: Refrigerate in a glass airtight container for up to 2 days.
Recipe by Cook it fit at https://www.cookitfit.com/tuna-mango-salad-with-pecans/