Looking for an easy, no-cook dinner?
Nothing in this salad requires cooking or even much in the way of prep work….
Except the dressing but that almost makes itself.
Once, maybe twice during the summer I can convince mon mari to eat tuna.
This is perfect for a hot summer evening. Just add a glass of chilled wine and a sunset.
Any leftover dressing is a great veggie dip – or make extra.
Salad with Tuna, Walnuts, Creamy Herb Dressing
Total time: 15 minutes
- lettuce for 2 large salads
- 9oz (270gr) tuna, drained, broken apart
- 3/4 cup walnut halves
- 2 ribs celery, sliced
- 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
- 1/3 – 1/2 cup Creamy Herb Dressing
- 1/2 cup shredded cheese – any flavor
- Creamy Herb Dressing:
- 2/3 cup (5oz, 150ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 2 tbs fresh snipped garlic or regular chives
- 1 tbs fresh snipped oregano
- 3 tbs salad olive oil
- Prepare greens and put into a large salad bowl.
- Add celery and half the dressing to greens. Toss well to coat.
- Taste and add more dressing if desired.
- Arrange tuna, tomatoes and walnuts on salad.
- Sprinkle with cheese and drizzle a bit more dressing.
- Creamy Herb Dressing:
- In small bowl whisk yogurt, mustard and vinegar.
- Add oil, a bit at a time and whisk well.
- Stir in herbs.
This is what our kitchen counter looks like after I do the weekly shopping:
Yes, I buy this much fruit every week, all year long. It all sits on the counter for a few days, then, as supplies dwindle and it all gets riper, it goes into the fridge.
The apples and peppers are already in the fridge; the potatoes are in the pantry baskets.
Yes, I know I should shop more often, but once a week is really all I can handle.
I’ve already stopped buying vegetables and I won’t be buying tomatoes in another week or two. I’m getting lettuce, summer squash, chard and onions from my potager. The green beans will start next week.
After summer the peaches and nectarines will be replaced by pears and apples and, eventually, oranges and clementines.
I know people who do the shopping every two weeks or even less frequently…. whenever they run low on food. I can’t imagine how they get by – or, frankly, what they eat. By Friday morning we are out of fruit and out of or very low on milk, yogurt, cheese, and eggs. Mon mari makes a few extra trips during the week for the boule de campagne (bread) he likes for sandwiches.
I do have dried beans and rice (and wine) on hand if catastrophe strikes and we can’t get to the markets…. but how sad that would be.
How often do you shop?