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Your lunchtime tuna salad has never looked so lovely.

Nothing attracts lunch envy like a glass jar of something colorful and healthy or a beautifully balanced salad. Take your lovely lunch along wherever you go with The Portable Feast, the newest recipe collection from food writer and recipe developer Jeanne Kelley. 

If you squeeze fresh lemon over this salad just before eating it, it will taste like you just whipped it up in the kitchen — even if you made it the night before and are dining al desko.

Note: Homemade preserved lemons are so much better than store-bought and so easy to prepare: Simply cut 3 to 4 lemons into 4 wedges and nestle them in 2 (8-ounce) jars, sprinkling well with sea or kosher salt (about 2 tablespoons per jar) between each wedge. Press down gently on the lemons to level. Top each jar with a ½-inch layer of extra-virgin olive oil and seal tightly. Refrigerate for at least a week before using. The lemons will keep for a year.

Reprinted with permission from The Portable Feast