After Thanksgiving Delicious Detox Salad

Tuna and veggies detox rice salad

This post-thanksgiving Detox Salad is a perfect way to jump-start after the decadent thanksgiving weekend. It packs a huge nutritional punch with fresh veggies loaded with antioxidants, vitamins, and equally delicious.

You can have fun creating and combining using different ingredients, to your pleasure and availability. as long as they are all strictly cut into very small cubes, and if you are looking for some tasty variations, you can let yourself be inspired by other combinations, such as mango and pineapple or using wholegrain rice.

Quick and easy to make, the rice salad is a unique dish ideal also in summer menus, it can be prepared in advance and stored in the refrigerator until it is served. The classic rice salad will bring a breath of joy to your table and thanks to its captivating colors the kids will love it too.

Preparation

Place a saucepan filled with salted water and the stove, once boiling, add the peas and blanch them for about 3 minutes. Drain the peas and pour the rice in the same water. Cook the rice 2-3 minutes less than the cooking times indicated on the package.

Tuna and veggies detox rice salad prep 3

Meanwhile, take care of the seasoning: wash the peppers, remove the stem, seeds and internal filaments, cut them into strips first and then into cubes and place them in a large bowl where you will collect all the other ingredients.

Also, wash and cut the tomatoes in half, scoop out the pulp with a teaspoon and cut them into cubes.

Tuna and veggies detox rice salad prep 2

Cut the cooked ham into cubes. Cut the cheddar cheese into cubes repeat with the pitted olives and pickled gherkins.

Just as the rice is ready, drain it and let cool distributing it on a cold tray ( preferably previously stored in the refrigerator) so as to facilitate the cooling.

Tuna and veggies detox rice salad prep

Season the sauce with the chives cut into small slices, add the peas and the rice that has cooled in the meantime. Finally, add the crumbled canned tuna fillets. At last add the cooked ham, season with salt and mix with a spoon. Cover the bowl with cling film and leave it in the refrigerator until ready to serve, so it will be cold and refreshing and the flavors will have blended together.

Storage and Tips

You can store the rice salad in the closed refrigerator in an airtight container for 2-3 days. Only freeze the rice salad if you have used fresh ingredients.
To make the classic rice salad even tastier you can season it with a tablespoon of mayonnaise or balsamic vinegar. As an alternative to cheddar, it is possible to use other cheeses of similar consistency as Edamer or Gruyere.

Ingredients for 4 people

  • Parboiled rice 300g /10oz
  • Canned, drained tuna 200g/ 7oz
  • Fresh tomatoes 150g /5oz
  • Cheddar cheese 150g /5oz
  • Ham 100g/ 3.5oz
  • Fresh Peas 80g /3oz
  • Red peppers 75g /2.5oz
  • Yellow peppers 75g /2.5oz
  • Pitted black olives 80g /3oz
  • Pickled gherkins 80g/ 3oz
  • Chives, Salt to taste

660kcal per serving