Description
This protein-packed tuna cucumber salad features edamame, rice, feta, and fresh herbs, all tossed in a light lemon-sesame dressing. It's hearty, nutritious, and perfect for easy, healthy meal prep!
Ingredients
Scale
- 1/2 cup uncooked brown rice
- 1 cup frozen shelled edamame
- 425g (15 oz) can of tuna in spring water, drained
- 100g greek-style feta cheese, crumbled
- 2 Lebanese cucumbers, diced
- 1 cup parsley, finely chopped
- 1 small red onion, finely diced
Dressing:
- 1 tablespoon toasted sesame oil
- 1/4 cup lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the brown rice according to the package instructions. Once done, drain and rinse it under cold water to cool it down so it doesn't heat the other ingredients.
- Cook the edamame as directed on the package. Drain and rinse with cold water to prevent wilting the other salad components.
- While the rice cooks, chop the cucumber into small diagonal chunks, finely dice the red onion, and chop the parsley. Add the tuna to a large mixing bowl and flake it with a fork (or your fingers, if you prefer).
- In a small bowl or a screw-top jar, combine lemon juice, sesame oil, honey, salt, and pepper. Whisk or shake the jar until the dressing is well-mixed.
- In a large bowl, combine the rice, edamame, cucumber, onion, parsley, and tuna. Crumble the feta cheese on top.
- Pour the dressing over the salad and toss everything together to ensure it’s evenly coated.
- Serve and Enjoy
Notes
- Store leftover salad in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Boil + Chop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 352
- Sugar: 5.7g
- Fat: 12.7g
- Saturated Fat: 1g
- Carbohydrates: 31.6g
- Fiber: 4g
- Protein: 28.5g