The Real Dish Row Salad

The Real Dish Row Salad

Spring calls for a colorful absolutely DELICIOUS salad 


  • 4 cups arugula or baby spinach
  • 1 recipe The Real Dish Dressing (p.26 in the book) 
  • 16 ounces or 3 (5 ounce) cans canned wild-caught tuna packed in water, drained 
  • Juice of 1/2 lemon 
  • 2 teaspoons minced fresh dill leaves only 
  • Sea salt and freshly ground black pepper
  • 3 cups assorted veggies (shredded carrots, baby heirloom or grape tomatoes, haricots verts, red and yellow bell peppers) 
  • 1 cup cooked or canned chickpeas or cannellini beans (drained & rinsed, if canned) 
  • 1 avocado, pitted and sliced into small chunks
  • 1 cup grapes, sliced in half


  1. Wash the ALL the vegetables with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels. 
  2. In a medium bowl, toss the arugula with 2 tablespoons of the dressing to coat. Arrange the arugula on a large platter as a bed for the other ingredients. 
  3. In the same bowl you used for the arugula, stir together the tuna, lemon juice, and dill, season with salt and black. 
  4. Arrange the veggies, chickpeas, avocado, and grapes in individual rows alongside the tuna. 
  5. Drizzle the remaining 2 tablespoons of dressing over the salad & enjoy!!


xx - Mareya 

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