LUNCH/DINNER

Chopped Salad with Tuna

SERVES 2

• 1 cup shredded, cored red cabbage
• 1 cup chopped, cored romaine or frisée lettuce
• 1 small green bell pepper, stemmed, cored, and chopped
• 1 small cucumber, peeled, quartered lengthwise, and chopped
• 1 medium globe tomato, chopped
• 3 tablespoons organic unfiltered apple cider vinegar with the mother
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (6-ounce) can yellowfin tuna packed in olive oil, drained

• 1. Toss the cabbage, romaine, bell pepper, cucumber, tomato, vinegar, oil, oregano, salt, and black pepper in a large bowl.
• 2. Divide between two serving plates. Crumble half the tuna over each portion.