Our gorgeous summery weather was not meant to last. It's Spring in Alberta, so we all knew it was too good to be true. That's ok. I'm hopeful that the cold might kill of some of the mosquitos that have already been making their presence known.
I thought I'd share a recipe for a quick but delicious meal - something you might make for lunch on a lazy weekend like this. Making it ahead of time means you can just pull out the salad mixture and toppings, and let people assemble their meal when they're ready.
You can make this as either a chicken or tuna salad, depending on what you have handy and what you'e feeling like. I got this recipe from the Parsley Sage Sweet blog (click here for the original!), and below is my take on it.
Super Loaded Tuna (or Chicken) and Avocado Salad Wraps
...with garlic yogurt dressing
4 cans of tuna, drained (or 3 cups shredded chicken)
2 green onions, thinly sliced
2 roasted and peeled sweet bell pepper (and colour(s), diced
1 yellow or orange bell pepper, roasted, peeled, seeded and diced
1 small carrot, grated
2 stalks celery, finely diced
quarter to half a large red onion, finely diced
flour tortillas (or gluten free tortillas, or bread, or large lettuce leaves for wrapping)
Garlic Yogurt Dressing
⅔ cup thick Greek yogurt (drain excess liquid if necessary)
2 T mayonnaise
2 T buttermilk
¼ cup fresh parsley, chopped
2 T chives, chopped
1 T fresh dill weed, chopped
3 garlic cloves, minced
½ tsp onion powder
kosher salt and freshly ground pepper
Mix the dressing ingredients and set aside. Combine the salad ingredients in a large bowl (except the avocado, lettuce and wrap), and add dressing to taste.
Cover and refrigerate for at least 2 hours or overnight, allowing the flavours to meld.
Heat your tortillas - I liked to toast mine right over the open flame of my gas range. You can microwave them for a few seconds or heat them in a pan, but whatever you do, you want pliable wraps!
Layer your toppings into a prepared wrap and dollop on a generous helping of salad. Roll up and serve!