Lemony Tuna Walnut Zoodle Salad

Dressing: 

• 3 tablespoons extra virgin olive oil

• 3 tablespoons lemon juice

• 1 teaspoon sugar

• 1/2 teaspoon garlic salt

• Freshly ground pepper to taste

Salad:

• 3/4 cup California walnuts, toasted

• 1/3 cup quartered and thinly sliced red onion

• 2 tablespoons drained capers

• 2 medium zucchini, spiralized

• 2 cups lightly packed baby arugula

• 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil

1. Whisk together all dressing ingredients in a large bowl.

2. Add walnuts, red onion, capers and zucchini to bowl and toss to coat with dressing. Add arugula and tuna and toss lightly to mix. Serve immediately.

From: California Walnuts