Spicy Tuna Spiralized Spring Vegetables Salad ready in 10 minutes! Spiralized Spring Vegetables never looked so good! Omega Rich Tuna mixed with spiralized vegetables in a chili garlic sauce. Low carb and Whole 30 friendly too. Kickin’ off the month of May easy peasy!
And just like that it’s more than half way to Summer. Or more? Gasp! Ya’ll, this ChiliTuna Spiralized Spring Vegetables Salad was supposed to be posted at the beginning of Spring. Yes, Chili Tuna Spiralized SPRING Salad. But then.. life. Life happened. I tried not to “rush rush.” I tried not to add more to my plate. I tried to let go and post when I could, with better focus. Instead of posting just to cram all the content in. You get this, right? Sometimes we try to cram “all the things” into our busy schedule and forget that we are human and can’t do it all. That’s me, me, me! I’m ready to shift focus. Quality over quantity.
Needless to say, this Springish spiralized salad recipe is one I did not want to let slip by. It’s one of those budget friendly staple recipes in our house. A lunch (meal prep) recipe that’s perfect for the workweek. Oh, and it takes like 2 seconds to make. No cooking, whole 30 friendly, and just plain razzmatazz (that’s word) TASTY.
Speaking of razzmatazz. Picture me holding up my *jazz hands* with a song and dance “ode” to this Chili Garlic Tuna Spiralized Spring Vegetables Salad. Perfectly normal to get that excited about food in our Crazy Cotter house. But hold up! This salad has a secret. Another reason why I got so excited. It’s a super sneaky way to eat seasonally with a wide variety of vegetables. Gasp! I know. My grandma might roll her eyes at my “tuna salad” version, but I’m okay with that. It’s legit TASTY. I swear!
Okay, back to the sneaky part. The spiralized vegetables that is?
Can you tell?
Here’s a hint.
Sweet Baby Spring Turnips.. oh how they complete that CRUNCHY paleo salad goodness. Purple turnips, that mild, slightly sweet taste is so perfect when paired right in a recipe. They also are good source of vitamin C, potassium, and iron! Somewhere along the way, they got bad rap amongst the vegetable garden. It’s time to make them shine again! Just gotta pick the RIGHT Turnip. *Noted* If you are not a fan of for turnips, these baby turnips are the ones to start trying.
Now you know why I think this salad deserve jazz hands. Let’s let my ODE for this spicy tuna Spring salad continue. Mmm k?
You ready?
- Chili garlic oil... where have you been all my life?
- Cucumber… gosh darn what would we do without you? You are so versatile, hydrating, and refreshing. You are my go to for anti-inflammatory foods! *Nerd alert* Cucumbers can help inhibit overproduction of nitric oxide. In some situations Nitric Oxide could lead to excessive inflammation. See, cucumber is “COOL!” (source).
- TUNA (Safe Catch Tuna).. um. Well you are the chicken of the sea. KING! But better cause I really don’t like chicken much. Unless it’s roasted chicken or a tangy marinated chicken. Yesssss!
- Cilantro and Red Chili Pepper … Dude, you guys are the best flavor BOOSTER ver. Keep up the good work. Mmm k? Plus you add in a boost anti-inflammatory nutrients. Hollah!
Think of this spiralized salad as crunchy “slaw” meets healthy, meets not YO MAMA’s tuna salad. Ya, I like the sound of that.
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Spicy Tuna Spiralized Vegetables Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Garlic Chili Tuna Spiralized Spring Vegetables Salad is made in 10 minutes! Gluten free, Whole30, Paleo, Low Carb, and Dairy Free salad recipe!
Ingredients
- 3 Sweet Baby Spring Turnips (or 2 regular turnips)
- 1–2 cucumber (1 large or 2 small)
- 1 tsp minced Garlic (about 3 cloves)
- ¼ cup to ⅓ cup chopped shallot or red onion
- ¼ cup paleo mayo (see notes for other options)
- 1 tsp mustard powder
- 1 small chili red pepper or cayenne pepper – sliced
- 2–3 tablespoon olive oil with a pinch of ground chili pepper mixed in it
- salt/pepper to taste
- cilantro to garnish
- red pepper flakes or a pinch of cayenne to top
- 5 ounces wild caught canned tuna (drained)
Instructions
- Wash and dry your vegetables.
- Next spiralize your turnips and cucumbers. Place in a bowl together with a pinch of salt and cover. Place in fridge while you make the sauce.
- In another bowl, mix together your mayo (we use paleo brand), mustard powder, lemon juice, garlic, onion, and salt/pepper (to taste). Set aside.
- . Drain your tuna and place in a bowl to separate pieces.
- Next mix up your olive oil with a pinch of chili pepper in it.
- Remove your cucumber and turnip spiralized vegetables from fridge. Drain any excess water from the bowl and pat vegetables dry with a towel. Do this a few times until water is removed.
- Place spiralized vegetables in a bowl and mix in mayo mixture. Add your tuna and chili red pepper to the bowl and mix again.
- Drizzle your olive oil with chili pepper on top. Cilantro to garnish.
- Extra lemon, salt/pepper, and red pepper flakes to taste if desired.
- Serve. Refrigerate leftovers in the fridge for up to 3 days.
Notes
- We use this spiralizer with small blade for this type of salad. KitchenAid also has an attachment for their stand mixer that works great!
- If you don’t want to use mayonnaise, feel free to use Greek yogurt or sour cream, but the recipe will not be paleo.
- Prep Time: 10 minutes
- Category: Main, salads
- Cuisine: asian
Nutrition
- Serving Size: ½ recipe
- Calories: 302
- Sugar: 2 g
- Sodium: 374.2 mg
- Fat: 23.9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 9.6 g
- Fiber: 2.5 g
- Protein: 14.5 g
- Cholesterol: 34 mg
Ingredients in a recipe should be in the order you use them. Lemon juice is in the instructions but not in the ingredient list.
We found this recipe looked beautiful but was bland. I added grated carrot, and doubled the measurement of the garlic (1 teaspoon is one clove not three). We topped with chipotle hot sauce to give it more flavor. Sadly, I won’t make again. The effort wasn’t worth the result.
I just sent you an email about this. I appreciate the feedback. Hopefully you can change the rating after we retest and update. 😉 It sure does help with representing gluten free/dairy free recipes.
I just made this, and the flavor was a total “uck” for me. sorry!
Oh no, I’m sorry. That’s so strange. I wonder why. What chili sauce did you use? We make this a lot. Hopefully I can help remedy the uck. Haha
Where’s the chili sauce in the recipe?
Interesting, I wasn’t aware of that context. I guess it makes some sense, thanks for the history lesson!
How much lemon juice?
Just a splash. I garnish with a wedge of lemon. Totally optional though.
This dish is very delicious and very good. Thank you for sharing this dish for me. I often do for family and my family all enjoyed.
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I’m all for spiralized veggies! Looks AMAZING!
me too! I’m kinda obsessed. Still .. even after having a spiralizer for YEARS!
Yeah, I went for it, because I love spiralizing things. But this ws NOT my fav AT ALL. Did not find it flavorful.
This is one of my favorites. But do not know how to do it. Based on your recipe formula, I will try. Thank you!
This looks super delish! I just started the Bulletproof Diet, which has very similar guidelines as Paleo so I can’t wait to try out this salad.
oh for sure! Is it low carb high fat diet?
what a beautiful salad!! i just adore all the vibrant colours. so stunning. i can’t get over salads like this for when the weather gets warmer! Xx
YAAAAAAAAAAAAS queen. So many of my favorite things here! Jazz hands activated!
I can see them now! Haha, love it!
Ooh wow you introduce me to these vegetables I never knew existed or I didn’t know what to call them; I bet that turnip does make it super crunchy delicious.
it so does! I think you’d love it too Emily!
WOW! Never would have guessed turnips. I love how much variety you use. I need to branch out more. Although some of my clients already tell me I eat things they would never dream of eating. LOL
haha, i think we all have our “go to” veggies. But I do love the crispy texture of these turnips noodles!
I absolutely adore how bright and full of sunshine your pictures are! This is a glorious salad, and I totally get the obsession with chilli garlic oil. When my supplies run out, I get super obsessed until I make another batch of chilli garlic oil!
isn’t it the best? Gah, I love chili garlic!
I could get TURNT up for this. Hahaha! I can be corny too… 🙂
Bahaha bro, i love you. You’re turning into me! LOL!
Oh, I love the look and sound of this! What a beautiful, healthy salad. I’m always looking for new healthy lunch ideas and this is definitely going on the menu. Congratulations on your cookbook contract by the way – hope all the work goes well!
thanks so much April! I appreciate that!
Delicious, this is so summery. I love a good salad.
me too Renee!
Lindsay, my husband and I have been on a no carb – no fun diet for the last two months and this looks like something I’d actually want to eat! Thank you, we’re going to have a good dinner tonight!
WONDERFUL!! Keep me posted Lisa!
I am totally obsessed with spiralizing veggies lately and I am always surprised by how good they are! Love them in salads and stir fries. Congrats on your Nourish bowls cookbook. I’m a huge fan of yours!
Thank you so much Karen! I appreciate the support!