Description
Bright, fresh, and crunchy, this tuna and grape salad combines brown rice, feta, cucumber, and cashews, all tossed in a simple vinaigrette. It's easy to make, satisfying, and perfect for meal prep or a quick, wholesome meal!
Ingredients
Scale
- 425g (15 oz) can tuna in spring water, drained
- 1 cup (150g/ 5.3 oz) small red grapes, halved
- 1 small red onion, diced
- 1/2 cup uncooked brown rice
- 100g/ 3.5 oz greek-style feta cheese, crumbled
- 1 lebanese cucumber, chopped
- 1/3 cup roasted cashews, chopped
Dressing
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 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.
- While the rice cooks, slice the grapes in half, chop the cucumber into small diagonal chunks, finely dice the red onion, and roughly chop the cashews. 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 apple cider vinegar, olive oil, dijon mustard, salt, and pepper. Whisk or shake the jar until the dressing is well-mixed.
- In a large bowl, combine the rice, tuna, grapes, cucumber, grapes, onion and cashews. 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: 15 minutes
- Category: Salad
- Method: Chop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 355
- Sugar: 8g
- Fat: 12.9g
- Saturated Fat: 1.3g
- Carbohydrates: 32.2g
- Fiber: 2.1g
- Protein: 26.6g