In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
When was the last time you packed a picnic?
You know, spread out a red and white checkered blanket? Opened a wicker basket to reveal artisanal cheeses, fresh fruits, a hunk of sourdough, and a bottle of crisp white wine?
If you haven’t done it recently, you should. It’s a lovely, romantic way to spend an afternoon, really. And when you do, you should make this salad.
With beets, red peppers, chickpeas, and tuna dressed in red wine vinegar and olive oil, it’s the perfect light dish for dining al fresco. And hey, it’s good for you, too.
WHY WE LOVE THIS RECIPE
It’s protein-rich thanks to both chickpeas and tuna, which also provides hard-to-get nutrients like niacin, vitamins B6 and B12, and selenium. You get plenty of veggies (and how often do you eat beets?), too. Plus, olive oil delivers healthy fats and vinegar is an amazing calorie-free flavor enhancer.