Simply Satisfying Kale and Tuna Salad
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Ingredients
- 2 cans tuna (5 ounce cans)
- 1 bunch kale (or 1 bag)
- 2 ounces cherry tomatoes
- 1 lemon, raw
- 1/4 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- kosher salt (to taste)
- freshly ground pepper (to taste)
Instructions
- Wash kale. Set aside to drain water off.
- Cut tomatoes in half and lightly toss in bowl with balsamic vinegar, oil, and pinch of salt and pepper. Set aside.
- In a salad bowl, mix tuna and juice from the can gently with the squeeze of 1/2 lemon and a pinch of pepper.
- Massage kale for about 3 minutes to soften it.
- Add the kale and 1/2 the tomatoes to the tuna. Gently toss until all is coated with dressing.
- Add remaining tomatoes.
- Squeeze remaining lemon all over and serve.
Nutrition
| Calories | 278 |
|---|---|
| Protein | 22 g |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Cholesterol | 30 mg |
| Sodium | 262 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Seafood Nutrition Partnership