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Parve
Medium
10 Minutes
Diets 
This is my clean-out-your-fridge salad. I usually have most of the components on hand, which makes it a quick, light, and healthy lunch. And as the weather heats up, that’s all I crave. The dressing takes everything up a notch. You may even want to double up, because it’s versatile and delicious.
3 cups baby kale, washed and checked
1 Israeli or Persian cucumber, diced
1 cup grape tomatoes, quartered
1 bell pepper, diced
1/2 (15 oz) can Haddar Chickpeas, rinsed
1 large beet, cooked, peeled, and diced, or 1-2 Gefen Organic Beets, diced
5 ounces Gefen Tuna, drained
chopped parsley, as a garnish
2 tablespoons Bartenura Olive Oil
2 large shallots, finely diced
1 medium clove garlic, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 teaspoon Gefen Sesame Oil
1/4 teaspoon Tuscanini Sea Salt
pinch of ground black pepper
Heat the olive oil in a small saucepan over a medium heat. Add the shallots and garlic and cook until golden brown and fragrant, 2 to 3 minutes.
Remove from heat and stir in the soy sauce, rice vinegar, maple syrup, sesame oil, salt, and pepper. Set aside to cool.
In a mixing bowl, combine the kale, cucumber, tomatoes, bell pepper, chickpeas, and beets.
Pour half the dressing over the salad and toss well. (Refrigerate the remaining dressing for later use.)
Transfer the salad to a plate or bowl. Top with chunks of tuna and garnish with parsley.
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Perfect for the Nine Days! This salad was a perfect dairy free Nine Days dinner.
Tuna and Kale is a true go-to lunch. It’s great with sweet potato too!