Tuna and Grape Salad

I want to create Paleo mayonnaise, but the blender I have is unfortunately not up to the task. I need to get a proper food processor before I can begin that challenge.

In the meantime, I have been creating mayo-free tuna salads. One of my favorites involves chickpeas, but since I’m in the middle of a Whole30, that recipe is off limits! I had a bit of a sweet tooth this morning, so I whipped up this version for lunch. The grapes give a nice, light juiciness, the celery adds crunch, and the dates give it the touch of sweetness I was craving. Dried cranberries would work well in this recipe too, possibly better than the dates, but I can’t eat them these days. Give them a try and let me know how it is!

20130715-200512.jpgTuna and Grape Salad

5-6 romaine leaves, or other lettuce leaves for wrapping

6 oz can of tuna, drained

approximately 12 grapes, halved

1 stalk celery, chopped into small pieces

2 Medjool dates, pitted and minced OR small handful dried cranberries

juice of 1/2 a lemon

1 and 1/2 tbsp extra virgin olive oil

1/4 tsp dried dill

salt and pepper to taste

Separate and wash romaine leaves and set aside. Combine remaining ingredients and mix well. Scoop onto lettuce leaves, fold, and enjoy!

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