Soy-Ginger Dinner Salad with Tuna

This salad wows diners with its seemingly complicated flavor profile. Packed with protein and fiber, it can easily be incorporated into your meal plan to get you out of a dinner rut. Add nuts on top for extra substance, crunch and pizazz.

Prep Time

15 minutes

Cook Time

0 minutes


4 Servings


2 tablespoons olive oil
1⁄2 tablespoon soy sauce (low sodium)
1 tablespoon white vinegar
1⁄2 cup yogurt, low-fat (plain)
1⁄2 teaspoon ginger, ground
  salt (to taste)
  black pepper (to taste)
1⁄2 cucumber (thinly sliced)
1 tomato (medium, diced)
1⁄2 pound spinach (fresh)
1 cup chickpeas (drained)
1 can tuna (water-packed, drained)


Place all dressing ingredients in a small- to medium-sized mixing bowl. Whisk to combine. Add the cucumber and the tomato, and gently stir to coat the vegetables with dressing. Allow this mixture to sit, marinating the vegetables a bit, while preparing the rest of the salad.

Next, place spinach, garbanzo beans, and tuna in a very large salad bowl or large stainless-steel mixing bowl. Add the dressing and veggie mixture and toss thoroughly but gently to combine.


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