Tuna Mango Salad with Pecans

This fresh salad recipe featuring tuna, sliced mango and pecans comes together in no time! To turn this side dish into a complete meal, serve it with grilled salmon.

Yes, I went there – I took tuna salad and loaded it with a bunch of veggies and mango, drizzled with yogurt dressing and added a big handful of pecans and sunflower seeds. I usually try to outdo myself when it comes to salad, but I kept this one pretty simple. And my tuna salad recipe turned out fantastic.

I juiced it up with cherry tomatoes, red/green peppers, cucumbers and mango. Then I made the dressing with full fat plain Greek yoghurt, onion, hot pepper and a splash of olive oil. A handful of greens and a generous handful of sunflower seeds and pecans, poured a cup of tuna dressing with simple ingredients like salt, pepper and toss a splash of balsamic dressing. And Voilà! Now we can all eat tuna salad. ;)

If you feel like changing this salad up, I think creamy avocado would be a welcome addition.

This tuna mango salad recipe is a great and easy meal to throw together for lunch or dinner. If you don’t have mangoes, try substitute apples, pineapples or grapes. Still super delicious!

Tuna Mango Salad with Pecans

Author: Cook It Fit

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.

Ingredients

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

Instructions

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.
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!

Notes

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.

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I don’t know about you, but I will be eating this salad all year round. I hope you guys enjoy it as much as I did. Have a great week!

Stay healthy and be happy!
Xoxo Cris