I’ve been in salad mode lately. I think it started while we were in France. We stayed in a chateau in the countryside and our beautiful loft room had a small kitchen. After visiting the market in Chablis one day, we decided to stay in for the evening and made this gorgeous nicoise-style salad…
C’est magnifique!
Maybe it was the French countryside or the incredible fresh produce, or the oil-cured tuna (or the glass of champagne) but that salad haunts me as often as the view from our chateau window…
View from our room at Chateau de la Resle
That salad started a trend. When we returned from France, two separate clients asked me to work on salad projects in September. Most recently, I completed an article and recipe about jar salads for Inspired Home. I put a creative spin on the jar salad trend by developing a “barrell”-size salad that’s perfectly portable for potlucks and other large groups. Visit the Inspired Home site for the article and recipe.
That article also gave me a chance to highlight one of my other all-time favorite lunch salads. Similar to that gorgeous Nicoise we enjoyed in France, but simpler, this is my go-to healthy lunch when I’m home with the kids on weekdays. I start with canned tuna and baby arugula, then add layers of whatever ingredients I have on-hand — favorite add-ins are chickpeas, cucumber slices, and red onion. My dressing is a simple mix of lemon juice and olive oil. The result is simple, healthy and delicious. Every time I make it now, I feel like I’m right back in France. At least until someone spills something or has a meltdown.
Regardless, its an awesome, healthy lunch. Even if it doesn’t take you to France.
Arugula & Tuna Jar Salad
Serves One
juice from half a lemon
2 teaspoons olive oil
Kosher salt & fresh ground pepper to taste
1/2 can of Albacore tuna, drained
1/4 cup cucumber slices
1/2 cup canned chickpeas, drained
1/4 cup sliced red onion (optional)
1 cup baby arugula
Pour lemon juice and olive oil into a large Mason jar. Add salt & pepper to taste. Layer remaining five ingredients, ending with arugula on top. Add lid on close securely. Refrigerate until ready to eat. To serve, shake jar vigorously to until dressing and other ingredients are evenly distributed. Remove lid and enjoy.
