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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This high-protein salad combines the briny flavor of tuna with the tender texture of artichoke hearts. The crunch of roasted almonds and the tang of pickled beetroot add layers of texture and taste, while fresh dill and lemon zest brighten the dish. A drizzle of olive oil and lemon juice ties everything together, making it a refreshing and satisfying meal.
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Combine tuna, artichoke hearts, red kidney beans, chopped red onion, chopped colored bell pepper, chopped pickled beetroot, roasted almonds, fresh dill, lemon zest, olive oil, and lemon juice in a large bowl.
Season with salt and black pepper to taste.
Mix everything thoroughly until well combined.
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For extra crunch, add more roasted almonds or substitute with walnuts.
If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before using.
Use canned artichoke hearts for convenience, but fresh ones can be used if available.
Can I use tuna in oil instead of tuna in water?
Yes, you can use tuna in oil, but it will slightly increase the fat content of the salad.
Can I substitute pickled beetroot with fresh beetroot?
Yes, fresh beetroot can be used, but it won't have the tangy flavor of pickled beetroot.
How long can I store this salad?
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this salad vegan?
Yes, substitute tuna with chickpeas or tofu for a vegan version.
What can I serve this salad with?
This salad can be enjoyed on its own or served with crusty bread or crackers.
