February 26, 2021

Pesto Tuna Kitchen Sink Salad

Recipe: Charlotte Langley

“This has been a favorite recipe over the past few months because, honestly, I’ve been exhausted from cooking,” says Charlotte Langley, chef and owner of Scout Canning. “This salad uses every little bit of crunchy leftover bits you may have in your fridge and brings together abundant fresh flavors. It’s so versatile: add cheese, beans, grains or whatever you have kicking around. A dressing laden with citrus and fresh herbs will have you bouncing into the new year with renewed energy!”


  • 1 endive, chopped
  • 1 cup chopped romaine lettuce
  • 1⁄2 cup arugula,packed
  • 1⁄4 cup edamame
  • 1⁄2 cup chopped broccoli 
  • 1 avocado,chopped
  • 1⁄2 cup halved cherry tomatoes 
  • 1⁄4 cup thinly sliced radishes
  • 1⁄4 cup thinly sliced carrots
  • 1⁄4 cup thinly sliced cucumber 
  • 1⁄4 cup fresh corn kernels
  • 1/4 cup mixed, lightly packed soft herbs (such as basil, mint, tarragon, flat-leaf parsley)
  • 1 lemon’s worth zest and juice
  • 2 tins Scout Tuna in Olive Oil or inGardenPesto


Yield: Serves 4 to 6

  1. In salad bowl, toss all veggies. Top salad with two cans of Scout Tuna, and juice and zest of 1 lemon. Toss again. Season with pepper. Voila! (That was so easy, we feel like we should add another step.)