Hi everyone! How were your weekends?? I've been enjoying a few days off of work even though I have to admit that the weather here in Portland has been pretty disappointing. Of course it was sunny and gorgeous each day that I worked last week. Grrr.
I tried to make the most of it by going outside on at least one of my breaks.
Today is supposed to be lovely, though, and I plan to make the most of it. A picnic could definitely be in my near future. And no picnic is complete without simple, satisfying, and pack-able food. I have some leftovers of today's recipe in the fridge and I think it will be perfect on some good slices of bread or perhaps just loaded on top of some nice crispy pita chips. It's also great by itself, making it a good option for anyone looking for a satisfying low-carb meal.
My favorite thing about this Tuna and Egg Salad is that each serving actually contains a healthy dose of probiotics, thanks to the pickle relish and/or sauerkraut. I will warn you, though, that not all condiments are created equal and you will want to make sure that you are using a brand that is not pasteurized after packaging or created by just curing in vinegar. My favorite relish is definitely Bubbies and right now I'm using Pickles Planet Dill E Gent (I think maybe it's just an Oregon brand) for the sauerkraut. Both of these jars are just loaded with good-for-you probiotics that are much tastier than popping a pill.
I hope everyone is having a good week. I'll be back soon to post a green beauty product review. Ciao bellas!
Tuna and Egg Salad (with Hidden Probiotics)
makes 4 generous servings
(To reduce the number of ingredients, feel free to just do 1/2 cup of pickle relish or sauerkraut instead of 1/4 cup of each.)
- 2 cans tuna (consider this low-mercury option)
- 3 hardboiled, pastured eggs, peeled and diced
- 1/2 cup goat yogurt
- 2 stalks celery, thinly sliced
- 1 bell pepper, chopped fine
- 1 green onion, thinly sliced
- 1/2 cup dried apricots, chopped
- 1/4 cup pickle relish
- 1/4 cup raw sauerkraut
- 1 Tbsp mustard
- 1/4 cup parsley, chopped
- sea salt, to taste
Mix it all together. That's it! Enjoy on pita chips or just out of the bowl.