Bok choy salad boats for lunch

24 Apr
I loved my lunch so much the other day I had to share it! It was quick, yummy, and different from my usual spinach and whatever leftover meat and veggies are in the fridge– salad! Added bonus: bok choy contains a heavy dose of vitamins (A, C, & K) and antioxidants. It has a mild flavor and soft texture. I love to use the leaves in salad or as wraps, and chop the white stalks as a more nutrient packed substitute for celery.

  • Bunch of bok choy, leaves reserved and stalks chopped
  • 1 5oz can tuna (or chicken, or salmon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 Tbsp wheat free soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tsp sesame seeds (optional)
  • 1/2 tsp red pepper flakes

Combine all ingredients, adding more of less based on flavor and texture preference. Spoon into reserved leaves and enjoy!

For a sweet version of bok choy salad try: tuna, yogurt, dried cranberries and crumbled blue cheese!

Happy lunching,

Heather

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