Cucumber and Celery Salad with Tuna
Prep time:
Cook time:
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Serves: 4 servings
This is definitely a make on Sunday, keep it in your fridge all week kind of dish. It’s low carb, high protein and cucumbers stay fresh in the fridge for days – even after being cut up![br][br][cap id=”attachment_9358″ align=”alignleft” width=”240″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/cucumber-celery-0611med107092sea_hd-240×300.jpg” width=”240″ height=”300″ class=” size-medium” title=”cucumber-celery-0611med107092sea_hd”][/url]Photo Credit: Pinterest[/cap]
Ingredients
- 2 tsp poppy seeds
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp extra-virgin olive oil
- 2 cucumbers, halved lengthwise and cut into 1/4″ moons
- 3 celery stalks, cut into 1/4″ pieces, inner leaves reserved
- 2 cans (5 oz each) solid white tuna in water, drained
- Salt and pepper
Instructions
- In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil.
- Add cucumbers, celery, and tuna; season with salt and pepper.
- Toss well to coat. Sprinkle with leftover celery leaves and serve immediately.
