Name: Tuna & Sweet Potato Salad (Paleo, Whole30)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Healthy
Ingredients: 1 medium sweet potato, peeled and diced into cubes; 1 /2 cup diced red pepper (1 pointy red pepper); 1/2 cup diced celery (about 2 small sticks); 1/2 cup diced dill pickles/gherkins; 1/4 red onion, white onion or 1 spring onion/scallion, diced; 250 g tinned tuna in brine; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 2 tablespoons lemon juice; 1/4 tsp sea salt; A pinch of pepper

Description

This healthy tuna salad is made with sweet potatoes, red peppers, celery and pickles and dressing with mayo and mistard. It only takes 30 minutes and is a great make-ahead recipe that is paleo, gluten-free, Whole30, high in protein. Great for lunch, post-workout and for an easy dinner.

Ingredients

Scale

1 medium sweet potato, peeled and diced into cubes

1 /2 cup diced red pepper (1 pointy red pepper)

1/2 cup diced celery (about 2 small sticks)

1/2 cup diced dill pickles/gherkins

1/4 red onion, white onion or 1 spring onion/scallion, diced

250 g tinned tuna in brine

For the mayonnaise dressing

1/4 cup mayonnaise

1 tsp Dijon mustard

2 tablespoons lemon juice

1/4 tsp sea salt

A pinch of pepper

Instructions

Add the sweet potato to a pot and cover with cold water, season with salt. Bring to a boil and cook for 10 minutes. Drain and rinse under cold water, allow to cool in the sieve.
Dice all remaining ingredients and whisk the dressing.
Combine cooled sweet potatoes, tuna, vegetables and dressing in a large bowl. Serve right away or store in a large Tupperware container or portioned off for lunches.