Simple Tuna Niçoise Salad. Recipe provided by Nutrition Services.
Packed with vegetables, this tasty spring recipe has lots of fiber which can help relieve constipation, a common side effect of some cancer treatments.
For the dressing:
- 4 large garlic cloves, crush w/flat side of knife
- 1.5c olive oil
- 1/3 cup freshly squeezed lemons (2-4 lemons)
- Salt and freshly cracked black pepper
For the salad:
- 1 bunch asparagus
- 6c washed and dried flat leaf kale, thick stems removed and chopped into thin strips (think like a coleslaw)
- 2c sliced almonds
- 1 can garbanzo beans
- 2 cups cooked quinoa (or other whole grain i.e. wild rice, farro)
- 1.5c grated parmesan cheese (can use vegan version)
- Mix olive oil and lemon juice in a small bowl, add 4 cloves crushed garlic, 1/2 tsp salt and pepper. Whisk together and allow to sit for garlic to steep.
- Roast the asparagus. Set oven to 425, break off the woody end of asparagus. Place spears on a baking sheet, drizzle with olive oil lightly. Bake until tender about 9-12 minutes.
- Toast the almonds in a frying pan on low until fragrant and light brown.
- Place kale in a large bowl, layer in almonds, garbanzo beans, quinoa, asparagus and cheese.
- Remove garlic cloves from dressing.
- Pour 1/2 dressing over salad and toss to coat.
- Kale contains a compound called indole-3carbinole, which has been found to suppress tumor growth in animal models. Kale is also high in vitamin C, possibly helping to inhibit the formation of carcinogens.
- Garlic contains Allicin, the major component present in freshly crushed garlic. Allicin has been found to offer anti-cancer activity.
Recipe provided by Mass General Cancer Center Dietitians