Need a quick, healthy salad on the run? I might have had this Tuna Mason Jar Salad for lunch four days in a row last week. Don’t believe me? Try it for yourself. IT’S SO GOOD. Beyond good. I think canned tuna has a bad rep, but this salad gives it a whole new life. The cucumbers, carrots and sunflower seeds add texture and crunch. The dried cranberries and raspberry balsamic offer a sweet side to balance the earthy kale.
Ingredients (serves 2).
- 1 can no salt added light tuna, drained
- 3 c baby spinach, chopped *
- 1 c curly kale, spines removed and chopped (how to easily remove spines here) *
- 1/4 c shredded carrots
- 1/2 cucumber, washed and chopped
- 1/2 an avocado, cubed
- 2 T dried cranberries, reduced sugar
- 2 T sunflower seeds
- 2 t raspberry balsamic or a similarly sweet balsamic
- 4 t light olive oil
- Freshly cracked black pepper (optional)
* NOTE: I used these proportions for greens, when I made a salad sans Mason jar. I’d recommend using a large mason jar so you can pack in the greens. Chopping also helps solve this!
- In two Mason jars, evenly divide balsamic, olive oil and black pepper (optional) and add to bottom of the jar.
- Layer dried cranberries, sunflower seeds, tuna, carrots and cucumbers.
- Top with kale and spinach. Cap jars and refrigerate.
- Add avocado the day you’ll eat the salad to prevent the avocado from browning.
- Keep refrigerated and eat within 2-3 days.