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This refreshing tuna salad with a vibrant green goddess dressing is a perfect blend of creamy, tangy, and fresh flavors. The combination of tender potatoes, crisp celery, juicy cherry tomatoes, and frisee lettuce pairs beautifully with the rich tuna and the herbaceous dressing. Whether you're enjoying it as a light lunch or a side dish, this recipe is a delightful way to bring a taste of freshness to your table.
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Peel and dice the potatoes into bite-sized pieces. Boil them in salted water until tender, then drain and let cool.
In a large bowl, combine the cooked potatoes, smoked paprika, celery, cherry tomatoes, and frisee lettuce.
Add the tuna to the bowl, breaking it into chunks. If desired, add some celery leaves for extra flavor.
In a blender or food processor, combine the yogurt, Dijon mustard, basil, cilantro, scallions, lemon juice, garlic, and avocado.
Blend until smooth and creamy. Season with salt, pepper, and a drizzle of olive oil to taste.
Pour the dressing over the salad and gently toss to combine.
Serve immediately or refrigerate for a few minutes to allow the flavors to meld.
For a more vibrant flavor, let the salad sit in the refrigerator for 15-20 minutes before serving.
You can substitute Greek yogurt for plain yogurt for a thicker dressing.
If you prefer a lighter dressing, add a splash of water or olive oil to thin it out.
Can I use fresh tuna instead of canned tuna?
Yes, you can use fresh tuna. Cook it to your preference, let it cool, and then flake it into the salad.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
What can I use as a substitute for frisee lettuce?
You can use any leafy greens like arugula, spinach, or mixed salad greens as a substitute for frisee lettuce.
Can I skip the avocado in the dressing?
Yes, you can skip the avocado, but it adds creaminess to the dressing. Consider adding a little extra yogurt as a substitute.
Is this salad suitable for meal prep?
Yes, you can prepare the salad and dressing separately and combine them just before serving to keep the salad fresh.
