Tuna, Cucumber and Radish Salad with Ginger Dressing

Yield: Makes 4 servings

Ingredients

3 tablespoons canola oil

2 tablespoons rice vinegar

2 teaspoons peeled, minced fresh ginger root

4 scallions (white and green parts), thinly sliced

1/2 cucumber, peeled, seeded, halved lengthwise and thickly sliced

4 radishes, thickly sliced

2 cans (6 oz.) tuna (preferably packed in water), drained

Nutrition Facts

Yield: Makes 4 servings

Approximate Nutrient Content per serving:

Calories: 135

Calories From Fat: 63

Total Fat: 7g

Cholesterol: 27mg

Sodium: 244mg

Total Carbohydrates: 2g

Protein: 15g

Using water-packed tuna

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a large bowl, whisk together the oil and vinegar. Add the ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate for up to 2 hours.

Serve as lunch, either with crusty bread or tossed with couscous.

Source: adapted from Lauren Chattman's "Cool Kitchen"

Please note that some ingredients and brands may not be available in every store.

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