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Shredded Chard, Apple Noodle and Tuna Salad with Lemon Dijon Vinaigrette

Prep Time 10 mins
Total Time 10 mins
Servings 2


  • 6-7 large chard leaves
  • 1 apple stem removed, Blade C, noodles trimmed
  • ¼ cup roughly chopped pecans
  • 1 5 oz can of tuna in water drained
  • freshly cracked pepper to taste
  • For the dressing:
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt and pepper to taste
  • ½ tablespoon olive oil


  • Place all of the ingredients for the dressing into a bowl and whisk until combined. Set aside.
  • Lay out the chard leaves. Cut out the thick stem and stack the leaves. Roll the stack up into a cigar and cut into thin ribbons to “shred” the chard.
  • Combine the chard, apple and pecans in a large mixing bowl. Add in the dressing, saving about two teaspoons. Toss to combine fully and then divide into two plates. Top the plates equally with tuna and drizzle the remaining vinaigrette onto the tuna. Season with cracked pepper.