Much less is extra with this straightforward arugula salad with a fast lemon dressing, roasted spring potatoes, and canned tuna!
Spring Arugula and Potato Salad with Tuna
Generally the only meals are the very best meals. I’m undoubtedly not one to make meals like this, as a result of I’m often the one piling on the fixings, however I used to be craving a Niçoise salad and it was this spring delight.
I really like utilizing potatoes this time of 12 months, as a result of they’re in spring abundance and so they make salads immediately heartier and extra filling. I seasoned closely with oregano, garlic powder, salt, and pepper to actually deliver them to life on this salad.
After which there’s tuna. I really like wild albacore tuna from Wild Planet, I discover that model to have the very best canned tuna – it’s flaky and never mushy like a number of the different manufacturers. You could possibly even go greater with some prime quality oil-packed tuna right here. Or, for those who’re not into seafood in your salads, add some chickpeas or rotisserie hen!
Feta is the cherry on high and provides a pleasant pillowy salty ending chunk!
Spring Arugula and Potato Salad with Tuna
Servings 4 folks
- 1 pound spring potatoes, halved
- 2 tablespoons further virgin olive oil + extra to drizzle
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- salt and pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon purple wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 6 cups child arugula
- 2 (5-ounce) cans wild albacore tuna in water, drained
- 1 cup quartered grape tomatoes
- 1/3 cup crumbled feta cheese
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Preheat the oven to 425degrees. Lay the potatoes out on a rimmed baking sheet and drizzle with olive oil and season with oregano, garlic powder, salt, and pepper. Toss to coat.Bake for 25 minutes or till fork tender, shaking the pan midway by.
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In the meantime, put together the dressing. In a dressing shaker or small bowl, whisk collectively 2 tablespoons of the olive oil, lemon juice, purple wine vinegar, Dijon mustard, honey, salt, and pepper. Put aside.
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When potatoes are finished, divide the arugula into bowls, high with tuna, tomatoes, potatoes, feta, and drizzle over with dressing. Serve.
