Fresh from the Garden Tuna Salad

Course Salads

Ingredients in this Recipe

1 cup celery, finely diced
1 cup red cabbage, shredded
1 cup shredded carrots
1 red bell pepper, finely diced
1 small medium Gala apple, finely diced
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 cup fresh Italian flat leaf parsley, chopped
1/2 small red onion, finely diced
1/4 cup raw unsalted cashew pieces
2 tablespoons olive oil
2 tablespoons stone ground mustard
24 ounces canned tuna in water, drained
salt and pepper, to taste

Recipe Preparation

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