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Quick & Easy Tuna Edamame Salad with Red Wine Vinaigrette

Ingredients

2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. whole grain Dijon mustard
1/8 tsp. kosher salt
Ground black pepper to taste
1 5-ounce can albacore tuna, packed in water, drained and flaked
1/4 cup chopped shredded carrots
1/4 cup shelled ready-to-eat edamame soybeans (or cooked from frozen)
1/4 cup diced red bell pepper
1/4 cup diced cherry tomatoes
Recipe developed by Jessica Levinson, MS, RDN, CDN

Instructions

1.To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small mixing bowl and set aside.
2.To make the tuna salad, combine the tuna, carrot, edamame, bell pepper, and tomato in a medium mixing bowl.
3.Pour dressing over tuna edamame salad and toss to combine.

This healthy, budget-friendly Tuna Edamame Salad from Jessica Levinson, MS, RDN, CDN features canned tuna, showing that you can still get the full benefits of eating seafood twice a week without having to navigate the supermarket fish counter.

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