Edamame Tuna Salad

2 1/4 tsps All Natural Peanut Butter

1 tbsp Sesame Oil

1 1/2 tsps Apple Cider Vinegar

1 1/2 tsps Sesame Seeds

Sea Salt & Black Pepper (to taste)

1 cup Frozen Edamame (thawed)

1/2 can Tuna (drained)

1/2 Carrot (medium, julienned)

1/2 stalk Green Onion (sliced)

1. In a medium bowl, add peanut butter, sesame oil, vinegar, sesame seeds, salt, and pepper. Whisk until combined well.

2. In the same bowl, add edamame, tuna, carrot, and green onion. Stir until everything is mixed together and enjoy.

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is equal to approximately two cups salad.

More Flavor
Add sriracha or chili flakes.

Additional Toppings
Cilantro or mint. Serve over a bed of lettuce.

Nut-Free
Use tahini instead of peanut butter.

Canned Tuna
One can of tuna is equal to 165 grams or 5.8 ounces, drained.

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