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Dilled Tuna Chop-Chop Salad

Dilled Tuna Chop-Chop Salad

The dill in this dressing is a fantastic component to the salad — it takes it from delicious to extraordinarily scrumptious! (Who would say that about a tuna salad?! But it’s true!)


  • 1 8-oz (225-g) pkg romaine lettuce, shredded
  • 2 plum tomatoes, chopped
  • 2 small unpeeled Persian cucumbers, chopped
  • 1 yellow pepper, chopped
  • 12 14-oz (400-g) can hearts of palm, chopped
  • 1 ripe avocado, peeled and chopped
  • 13 cup sliced almonds
  • 2 3.5-oz (100-g) cans tuna, drained and flaked (see note)
  • 1 large stalk celery, chopped


  • 1 Tbsp lemon juice
  • 1 cube frozen minced garlic
  • 2 cubes frozen dill
  • 3 Tbsp mayonnaise
  • 14 tsp salt
  • pinch sugar

In a large bowl, mix together all salad ingredients. In a separate, small bowl, combine all dressing ingredients and stir well. When ready to serve, pour dressing over salad and toss to coat. Serve immediately.

Note: I used chunklight tuna in water — the tuna is saltier and adds more tang to the taste, but any type of tuna will be good here.

(Originally featured in Family Table, Issue 704)

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