Even though it is now September, our temperatures here in West Texas are still in the 90’s F. One way to combat the heat outdoors is to serve cold meals indoors. For us this summer, that has meant salads and grilling.
Because fish is such a good source of protein, vitamins B, D and omega 3 fatty acids, I am making a concerted effort to incorporate more fish into our diet. I have revived a recipe that I once served frequently but then forgot about. You know the type I mean, you never write it down but it is good – you serve it religiously for awhile and then move on to other, newer recipes. I used to serve this with crunchy chow-mein noodles, but since I am on the GAPS diet, I leave them out. It is still delicious and better yet, all the more healthy!
Tuna & Pea Salad
Yield 6 - 8 servings
- 6 c. lettuce/fresh green combination in bite size pieces
- 3 - 5oz cans tuna (wild caught in water)
- 1 onion, chopped
- 16 oz frozen green peas
- 1 c. mayonnaise - lacto-fermented or basic homemade
- salt and pepper to taste
I buy all my real salt and spices from my affiliate partner, Starwest Botanicals, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- In a large salad bowl combine the lettuce, tuna, onion and mayonnaise.
- Immediately before serving, add the frozen peas.
- Serve and enjoy!