A super fast and simple pescatarian salad made with canned tuna, lots of fresh vegetables, and a creamy lemon, dill and garlic dressing.
Wash and chop the romaine. Dice the bell pepper, cucumber, and red onion.
Bring the coconut milk to room tempertature. Whisk together all the dressing ingredients.
Add the lettuce to a large bowl, then assemble all the ingredients on top. Drizzle the salad with the salad dressing.
Toss it gently and divide between two plates or bowls.
Salad Dressing Notes: