Herb Tuna Salad, Clementine Dressed Erdenheim Farm Tuscan Kale and Chive Blossoms Recipe - (4.8/5)

Ingredients

• For the Tuna Salad:
• 2 12 ounce cans albacore tuna in water, drained
• 2 stalks celery, chopped
• 6-8 scallions (green onions) finely chopped
• 2/3 cup mayonnaise
• 2 lemons, juiced and strained
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon kosher salt, more or less to taste
• 1/2 teaspoon cracked black pepper, more or less to taste
• For the Greens Salad:
• 1 cup raw, fresh small Tuscan Kale, per individual salad, cut chiffonade into half inch strips then cut in half for bite size pieces
• 1/4 cup any small edible decorative greens, curly endive, micro greens, Korean water cress or green water cress per individual salad
• 3 edible fresh chive blossoms per individual salad
• For the Dressing
• 5-6 clementines, halved, juiced and strained
• 3 tablespoons grape seed oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cracked black pepper