Dilled Tuna Chop-Chop Salad

The dill in this dressing is a fantastic component to the salad — it takes it from delicious to extraordinarily scrumptious! (Who would say that about a tuna salad?! But it’s true!)

SERVES 6

• 1 8-oz (225-g) pkg romaine lettuce, shredded
• 2 plum tomatoes, chopped
• 2 small unpeeled Persian cucumbers, chopped
• 1 yellow pepper, chopped
• ¹⁄₂ 14-oz (400-g) can hearts of palm, chopped
• 1 ripe avocado, peeled and chopped
• ¹⁄₃ cup sliced almonds
• 2 3.5-oz (100-g) cans tuna, drained and flaked (see note)
• 1 large stalk celery, chopped

DRESSING

• 1 Tbsp lemon juice
• 1 cube frozen minced garlic
• 2 cubes frozen dill
• 3 Tbsp mayonnaise
• ¹⁄₄ tsp salt
• pinch sugar

In a large bowl, mix together all salad ingredients. In a separate, small bowl, combine all dressing ingredients and stir well. When ready to serve, pour dressing over salad and toss to coat. Serve immediately.

Note: I used chunklight tuna in water — the tuna is saltier and adds more tang to the taste, but any type of tuna will be good here.

(Originally featured in Family Table, Issue 704)