Crisp Apple Tuna Spring Mix Salad

This refreshing salad combines the sweetness of crisp apples with the savory flavor of tuna, all tossed in a mix of fresh greens. It’s a perfect blend of textures and tastes, topped with a light vinaigrette. This salad is a healthy, flavorful option for lunch or a light dinner. Enjoy the delightful contrast of sweet and savory in every bite.

Ingredients for Crisp Apple Tuna Spring Mix Salad

• 2 cups (16 oz./454g) organic spring mix greens
• 1 package (4 oz./113g) of organic greenhouse-grown spring lettuce mix
• 5 sprigs (0.5 oz./14g) of fresh dill weed
• 10 sprigs (10g) of fresh parsley, leaves only
• 5 sprigs (0.5 oz./14g) of fresh mint leaves (spearmint)
• ½ cup (60g) 1 medium raw orange carrot, peeled and julienned to 1/8-inch
• 1 cup (34g) celery, about 2 ribs/sticks, cut diagonally to ½-inch
• 2 medium apples (384g), cored and diced (Fuji or Honeycrisp work well)
• 2 tablespoons (30ml) fresh lemon juice from 1 medium lemon, to drizzle over apples
• 1 (5oz./142g) can of wild planet albacore wild tuna, drained
• 1/3 cup (40g) dried cranberries, more if preferred
• ¼ cup (40g) Fresh Gourmet crispy balsamic beet salad topping
• 1 tablespoon (10g) chia seeds, more if preferred
• 1 recipe of citrus balsamic vinaigrette or dressing of your choice

Recommended Equipment

• Mandoline Slicer: To julienne carrots.
• Container: 30 oz./860 ml airtight, one-compartment meal prep containers with lids.

How to Make Crisp Apple Tuna Spring Mix Salad

Prep Greens: In a large bowl, combine the spring mix greens, spring mix lettuce mix, dill weed, parsley leaves, mint leaves, and julienned carrots. Toss gently to avoid bruising the greens, and then arrange them evenly among the 4 containers.

Assemble the Salad: Dice the apples, and drizzle them with lemon juice to prevent browning. Add the diced apples, diced celery, dried cranberries, and drained tuna pieces to the greens. Sprinkle the crispy beet topping and chia seeds over the salad.

Dress the Salad: Drizzle the citrus-balsamic vinaigrette or dressing of your choice over the salad right before serving.

Serve: Serve the salad cold with citrus-balsamic vinaigrette, or cover with lids and refrigerate for a make-ahead salad, keeping the dressing on the side.

Recipe Tips for Best Results

• Toss: Avoid bruising the greens, as this will cause them to wilt and spoil the salad.
• Dressing: Add dressing right before serving to prevent a soggy salad.
• Apples: Drizzle with lemon juice to prevent browning.
• Tuna: Drain the tuna well before adding to the salad.
• Fresh: Use airtight containers to keep the greens crisp and fresh.

Storing & Serving

Storage: Refrigerate assembled salads in airtight containers, keeping the vinaigrette separate, for up to 2-3 days.

Serving: Serve the salad cold with citrus-balsamic vinaigrette and crisp beet topping.

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