I've been thinking about this salad for a while now and I'm so glad I finally made it--it's mostly cucumbers and tuna but I threw some lettuce and peas in there as well. The whole thing is dressed in a really simple lemon vinaigrette and tossed together with the secret ingredient...chopped mint! There's just something so beautiful about lemon and cucumber and mint together, and I especially love it with tuna. 

Ingredients:

• 1 large cucumber, sliced thinly or spiralized into ribbons
• 1/4 cup of peas
• About 1/2 cup of lettuce, chopped
• 1 5-ounce can of Wild Selections Tuna in Water, drained
• 2-3 tablespoons of fresh mint leaves, chopped
• 1/4 cup lemon juice (or the juice of 1 lemon)
• 1/4 cup olive oil
• 1 clove of garlic, crushed
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cucumber, peas, and lettuce together. In a smaller bowl, whisk lemon juice, garlic, and olive oil together. Season with salt and pepper. Pour half of the dressing onto the salad and toss well to combine.
2. Just before serving, add the tuna, mint leaves, and a bit more dressing. Toss gently and serve immediately.

I'm really excited to be partnering with Wild Selections on this post--their tuna is not only Non-GMO Project Verified but also simple, natural,and delicious. Wild Selections gives back to the oceans by donating 13 cents from every can sold—a total of $1 million by 2018—to World Wildlife Fund marine conservation and fishery improvement projects.  Wild Selections is the only brand to “pay it forward” and act on its belief to take care of the oceans for the future, not just fishing sustainably in the present.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

I've partnered up with Cambria Wines to create a few blog posts this spring, and my first one is this recipe for herby steamed clams. Beautiful shellfish, butter, and Benchbreak Chardonnay--what's not to love? Grab the recipe on their blog today.

These beef-stuffed peppers aren't much to look at, but they were so good that I'm still thinking about them over a week later. They're super easy to make, they keep well in the fridge, and you can even make the filling ahead of time and assemble and bake right before serving!

I added some diced mushrooms to my meat mixture to beef it up a bit (no pun intended), but if you're a vegetarian I think you could completely substitute mushrooms for the ground beef and it would be delicious. Also if you're going for strict Paleo, just omit the cheese. Lately I've been adding a little bit of cheese to most of my meals because I'm still doing keto.

Ingredients: 

• 2 green bell peppers
• 1 pound of ground beef
• 1 tablespoon olive oil
• 1/2 of an onion, diced
• 2 cloves of garlic, minced
• 5-6 cremini mushrooms, diced
• 3-4 tablespoons ketchup
• A couple handfuls of shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions: 

1. In a large pan over medium-high heat, sauté onion in olive oil for about 5 minutes. Add the garlic and give it a stir. Add the mushrooms and sauté for another 4-5 minutes. Add the ground beef and cook until brown, about 5-7 minutes.
2. Stir in the ketchup and some of the cheese. Season with salt and pepper and reduce heat to low. Allow to simmer for a couple minutes until everything is well incorporated. (At this point you could refrigerate the filling and save it until it's ready to serve, or you could just eat it as is--we usually put ours on a salad.)
3. Preheat the oven to 350. 
4. Slice the top of each green pepper off and remove the inside section and seeds. If necessary, slice a very thin layer from bottom of the pepper to make it stand up straight.
5. Place the peppers in a baking dish and fill with hamburger mixture. Top with more cheese if desired and bake at 350 for about 25 minutes, or until the pepper is fork-tender and the cheese has melted. Serve hot.