When you hear “tuna salad,” you think of that canned tuna slathered in mayo and crammed between lettuce and bread. I don’t mean that kind of salad. I mean a salad salad — one packed with greens, fresh veggies and a bright dressing, all the while brimming with texture. This is the anatomy of a perfect salad. The key to the greens is to chop or tear kale and spinach into bite-sized pieces for easy eating. Radishes are a crisp spring vegetable with a crunch. Paired with carrots and cucumbers and balanced by creamy, smooth avocados. Tuna, albeit canned, is packed with protein and omega-3 fatty acids. Plus it’s inexpensive and easy to store/keep compared to the fresh variety. Have I convinced you yet? This Spring Tuna Salad is sure to add a bounce to your step with its bright flavors and lighter but heartier nature.
Ingredients (serves 2).
- 4 c baby spinach
- 1 c kale, spines removed and chopped
- 1 can no salt added light tuna, drained
- 1/2 c shredded carrots
- 4 radishes, thoroughly washed and thinly sliced
- 1/2 cucumber, thinly sliced
- 1 avocado, cubed
- 2 T sunflower seeds
- 4 t light olive oil
- 2 t white balsamic
- Cracked black pepper (optional)
- In a large bowl, add spinach and kale. Make sure the greens are chopped into bite-sized bits. You can also simply tear them instead of chopping. This makes the kale so much better (and easier!) to eat.
- Top with tuna, carrots, radishes, cucumber and avocado.
- Add oil and balsamic and thoroughly toss salad until everything is evenly coated. You want the salad to be lightly dresses and the greens to be very lightly coated — not drenched.
- Plate the salad. Top with sunflower seeds and freshly cracked black pepper.