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.