Say hello to your new best friend - Mexican Tuna Salad - spiced up with a heapin’ spoonful of oo’mämē. It’s chocked-full of protein, crammed with fresh vegetables, and sassed up with a tangy lemon vinaigrette, laced with Mexican chilis and orange zest. No more ho-hum, mayo-sopped, deli-style tuna salad! This salad has personality, and we promise, it will tickle your taste buds.
This salad dressing is a real-life meal prep time-saver that will change your ideas about lunchtime. A simple lemon, olive oil, and Dijon vinaigrette gets a total facelift with just one spoonful of oo’mämē. It’s bold and its big and it is here for us. Yes, it’s a recipe but it’s also a way to live. Join the #CondimentRevolution!
Not gonna lie – served like this its Keto-friendly, but it would make a killer sandwich, too.
This salad dressing is a real-life meal prep
time-saver that will change your ideas about lunchtime. A simple lemon, olive
oil, and Dijon vinaigrette gets a total facelift with just one spoonful of oo’mämē. It’s bold and its big and it is here for us. Yes, it’s a
recipe but it’s also a way to live. Join the #CondimentRevolution!
Combine tuna, cucumbers, red peppers, onions, jalapenos, and avocado in a mixing bowl.
Whisk together lemon juice, olive oil, oo’mämē Mexican Chile Crisp, and Dijon in a small bowl.
Drizzle dressing over the bowl of tuna and vegetables, and toss to combine. Arrange tuna salad on the bed of lettuce.
Garnish with cilantro, microgreens and tortilla chips.
Recipe Note
Pro tip: Mix up extra dressing and keep it on
hand in your refrigerator, stored in an airtight, non-reactive container. This
tasty goodness will jazz up any sleepy salad.
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