It was a day of “salads”… the best kind of salads 🙂
Yesterday I made a few dishes including these two beauties.
Pioneer Woman’s Creamy Lemon Basil Potato Salad (boiled & cooled potatoes, 1/2 c. mayo, 2 lemons, a few TBSP olive oil, TBSP pesto, basil, S&P). I skipped the pine nuts ($$$$!!!!)
And then I created a healthy and fresh stuffed tomato tuna salad:
- 1 container fage 2% greek yogurt
- 2 cans tuna, in water, drained
- 1 tsp fresh dill, minced
- 3 chives, minced
- 3 stalks celery minced
- juice of 1/2 lemon
- salt & pepper
- topped with feta & basil (and possibly olives next time!!)
- 4 tomatoes (with the pulp scrapped out of the center)
Mix all ingredient (except tomatoes), chill & serve in the tomatoes.
Refreshing & healthy 🙂