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?
- 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.Print
Garlic Chili Tuna Spiralized Spring Vegetables Salad is made in 10 minutes! Gluten free, Whole30, Paleo, Low Carb, and Dairy Free salad recipe!
- 3 Sweet Baby Spring Turnips (or 2 regular turnips)
- 1–2 cucumber (1 large or 2 small)
- 1 tsp minced Garlic (about 3 cloves)
- 1/4 cup to 1/3 cup chopped shallot or red onion
- 1/4 cup paleo mayo (see notes for other options)
- 1 tsp mustard powder
- 1 small chili red pepper or cayenne pepper – sliced
- 2–3 tbsp 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)
- 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.
- Category: main, salads
- Cuisine: Asian
- Serving Size: 1/2 recipe
- Calories: 302
- Sugar: 2g
- Sodium: 374.2mg
- Fat: 23.9g
- Saturated Fat: 3.3g
- Carbohydrates: 9.6g
- Fiber: 2.5g
- Protein: 14.5g
- Cholesterol: 34mg
Keywords: spiralized, vegetables, salad, gluten free, whole 30, vegan, paleo, low carb
I’m going to end this post with a fair warning. You will be seeing a bunch of vegetable focused recipes these next few months. I’m testing out more spiralized and “rice” vegetable bowls like a madwoman. Why’s that? Um, because I have a Nourish Bowls cookbook due in 8 weeks. 75 recipes and I’m taking all the pictures. Did I mention that I have a cookbook coming out in Winter? Ya, cue the craziness. I don’t like added pressure, which is why I didn’t say anything. Until now! Can’t wait to share more. Oh and I need help with the title. We are still playing with the best verbiage to describe these “Power Bowl” recipes. More to come. After I detox my brain and chillax.
In the meantime, raise your razzamatazz jazz hands and make this Chili Garlic Tuna Spiralized Vegetable Salad. Capeesh?
p.s the kithcn has a great article on how to store baby turnips and more recipes to cook with them.
And that completes my most random prophetic rambling of a recipe. You’re welcome!
Favorite Spring Vegetable? Spicy Tuna salad, yay or nay?