Clean-Eating Lunches (Slide 2)
This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
Recipe: Vegetable & Tuna Pasta Salad
Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill …View slide
Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to …View slide
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