Tuna Salad with Mixed Greens and Olive Oil Dressing

Ingredients

• Canned tuna in water 5 oz
• Mixed salad greens 2 cups
• Cucumber 0.5 medium
• Olive oil 1 tbsp
• Apple cider vinegar 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the tuna. Open the can of tuna and drain the water completely by pressing the lid against the tuna or using a sieve. Place the drained tuna into a medium-sized mixing bowl.
   Tip: Make sure to drain well to avoid a watery salad.
2. Wash and dry the greens. Rinse the mixed salad greens under cold running water to remove any dirt or grit. Use a salad spinner or pat them dry gently with paper towels to remove excess water.
   Tip: Dry greens help the dressing stick better and prevent sogginess.
3. Prepare the cucumber. Wash the cucumber thoroughly. Cut off the ends, then slice it in half lengthwise. Use a spoon to scoop out the seeds if desired, then chop the cucumber into bite-sized pieces.
   Tip: Removing seeds can reduce excess moisture in the salad.
4. Make the dressing. In a small bowl, whisk together the olive oil and apple cider vinegar until well combined. Add a pinch of salt and pepper to taste.
   Tip: Whisking the dressing helps emulsify the oil and vinegar for better flavor.
5. Combine salad ingredients. Add the washed greens and chopped cucumber to the bowl with the tuna. Pour the dressing over the salad. Gently toss everything together using salad tongs or two large spoons until all ingredients are evenly coated with the dressing.
   Tip: Toss gently to avoid breaking up the tuna too much.
6. Serve. Transfer the salad to a serving plate or bowl. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately for the freshest flavor.
   Tip: This salad is best enjoyed fresh but can be chilled briefly if desired.

Pro tips

• Use fresh, firm greens for the best texture and flavor.
• If you prefer a creamier dressing, add a teaspoon of Dijon mustard to the olive oil and vinegar mix.