The Real Dish Row Salad

The Real DIsh Row Salad

The Real DIsh Row Salad, Eat Like You Give a Fork cookbook by Mareya Ibrahim, Photography by Teri Lyn Fisher.

No matter how you eat, as an omnivore, a vegan, or something in between—chef Mareya Ibrahim,
The Fit Foodie, serves up a fresh voice, practical nutrition advice and an inspired palate that will motivate you to optimize your food choices and your eating habits with a balanced and proven approach, helping you live your best life and THRIVE. You hot dish, you!

Reset your taste buds, your kitchen and your energy level with these 8 essential strategies you can use every day at every meal to make healthy eating simple and totally satisfying:

  • Reset your taste buds
  • Stock your real kitchen
  • Get up on greens
  • Take a vegan fast break
  • Go gluten-free super grains
  • Fill in with good fat
  • Become real dense
  • Live the 90/10 rule

With over 80 forking delicious recipes, such as Overstuffed Sweet Potatoes with Chipotle Lime Yogurt, Tahini Marble Fudge, and Zucchini Noodles with Romesco Sauce, Eat Like You Give a Fork makes every meal an occasion for your taste buds to do a happy dance, and for you to celebrate and share!

Eat Like You GIve a Fork cookbook


Eat Like You Give a Fork: The Real Dish on Eating to Thriveis
available at and


The Real Dish Row Salad

Makes 4 to 6 servings



4 cups arugula or baby spinach

1 recipe The Real Dish

16 ounces or 3 (5-ounce) cans canned wild-caught tuna packed in water, drained

Juice of ½ lemon

2 teaspoons minced fresh dill leaves only

Sea salt and freshly ground black pepper

3 cups assorted veggies (shredded carrots, baby heirloom or grape tomatoes, haricots verts, red and yellow bell peppers)

1 cup cooked or canned chickpeas or cannellini beans (drained and rinsed, if canned)

1 avocado, pitted and sliced into small chunks

1 cup grapes, sliced in half



  1. In a medium bowl, toss the arugula with 2 tablespoons of thedressing to coat. Arrange the arugula on a large platter as a bed for the other ingredients.
  2. In the same bowl you used for the arugula, stir together the tuna, lemon juice, and dill, and season with salt and blackpepper.
  3. Arrange the tuna salad down the middle of the platter over the arugula. Arrange the veggies, chickpeas, avocado, and grapes in individual rows alongside the tuna.
  4. Drizzle the remaining 2 tablespoons dressing over the saladand enjoy!


From EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive. Copyright © 2019 by Mareya Ibrahim and reprinted with permission from St. Martin’s Griffin.

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