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Black-Eyed Pea Tuna Salad

October 19, 2015

I love having a chef in the house. I saw this recipe in a magazine at a doctor’s office. It looked very healthy. I took a picture of it on my cell phone, and then when I got home, I asked Kevin if he would make it for me. I am so glad he did. If you are looking for a healthy lunch, then this is something you should try. Thank you, Kevin for making this for me; and, thank you Kickstarter Backers for backing this recipe.
Ingredients:

1/4 c. slivered almonds
1 tbsp olive oil
2 cans tuna water packed
Juice of 1/2 of an orange
¼ c. apple cider vinegar
¼ c. fresh basil
1 c. shredded carrots
2-3 c. freshly cooked black eyed peas, drained
1 sweet potato, baked and diced
4 rice cakes
Directions:
Combine all ingredients, except for the sweet potato. Blend well. Fold in sweet potatoes. Serve on a rice cake.

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