(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.
“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.
Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.
For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.
To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.
Mediterranean Tuna Salad
Prep time: 20 minutes
Servings: 1-2
Dressing:
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried oregano
Salad:
1 can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
1 cup halved cherry tomatoes
1/3 cup sliced Kalamata olives
1 cup chopped English cucumber (about 1/2 cucumber)
1/4 cup feta
1 tablespoon minced parsley
pita chips (optional)
crackers (optional)
To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
Serve with pita chips or crackers, if desired.
Source: Chicken of the Sea
