Spring Arugula and Potato Salad with Tuna

Spring Arugula and Potato Salad with Tuna

Less is more with this simple arugula salad with a quick lemon dressing, roasted spring...

Less is more with this simple arugula salad with a quick lemon dressing, roasted spring potatoes, and canned tuna!

Spring Arugula and Potato Salad with Tuna

Sometimes the simplest meals are the best meals. I’m definitely not one to make meals like this, because I’m usually the one piling on the fixings, but I was craving a Niçoise salad and it turned into this spring delight.

Spring Arugula and Potato Salad with Tuna

I love using potatoes this time of year, because they’re in spring abundance and they make salads instantly heartier and more filling. I seasoned heavily with oregano, garlic powder, salt, and pepper to really bring them to life in this salad.

And then there’s tuna. I love wild albacore tuna from Wild Planet, I find that brand to have the best canned tuna – it’s flaky and not mushy like some of the other brands. You could even go bigger with some high quality oil-packed tuna here. Or, if you’re not into seafood in your salads, add some chickpeas or rotisserie chicken!

Spring Arugula and Potato Salad with Tuna

Feta is the cherry on top and adds a nice pillowy salty finishing bite!

Spring Arugula and Potato Salad with Tuna

Prep Time 10 mins
Cook Time 25 mins
Servings 4 people

Ingredients

  • 1 pound spring potatoes, halved
  • 2 tablespoons extra virgin olive oil + more to drizzle
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 6 cups baby arugula
  • 2 (5-ounce) cans wild albacore tuna in water, drained
  • 1 cup quartered grape tomatoes
  • 1/3 cup crumbled feta cheese

Instructions

  • Preheat the oven to 425degrees. Lay the potatoes out on a rimmed baking sheet and drizzle with olive oil and season with oregano, garlic powder, salt, and pepper. Toss to coat.Bake for 25 minutes or until fork tender, shaking the pan halfway through.
  • Meanwhile, prepare the dressing. In a dressing shaker or small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
  • When potatoes are done, divide the arugula into bowls, top with tuna, tomatoes, potatoes, feta, and drizzle over with dressing. Serve.

with love, Ali

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