Cucumber and Celery Salad with Tuna

This was the second salad I made with my daughters when we were discovering more about salad. I chose this salad because it didn't contain lettuce or greens of any kind, so we talked about how many different choices there are when it comes to making salad. We threw this together quickly, on a Sunday afternoon, right as we walked in the door from church and it was ready it just a few minutes.

My daughter measure the ingredients for the dressing and stirred it all together. She loves to chop, so she did that too.

I would have preferred that this salad contained less sugar in the dressing, but that is probably because I don't really care for sweet dressings.

We decided to serve this salad on top of some red leaf lettuce leaves from our garden. It was very good and quite refreshing.

Cucumber and Celery Salad with Tuna
Everyday Food, June 2011

2	teaspoons poppy seeds
3	Tablespoons rice vinegar
1	Tablespoon sugar
2	Tablespoons olive oil
2	cucumbers, halved lengthwise and cut into 1/4-inch moons (6 cups)
3	celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2	cans (5 ounces each) solid white tuna in water, drained and flaked coarse salt and pepper

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately (or refrigerate, covered, up to 1 day).