Kale and Tuna Salad
Even the youngest junior chefs love massaging the kale in this simple salad recipe, which adds canned tuna, tomatoes, and homemade dressing for a refreshing dish.
- Prep: 15 min
- Total: 15 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $2.66/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Carb
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- no-cook
- quick
- healthy
- fresh
- tangy
Ingredients
- 2 can tuna (5 ounce cans)
- 1 bunch kale
- 2 ounce cherry tomatoes
- 1 lemon
- 0.25 cup olive oil (extra virgin)
- 0.125 cup balsamic vinegar
- 0.25 teaspoon kosher salt (to taste)
- 0.25 teaspoon freshly ground pepper (freshly ground, 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 (per serving)
- Calories: 215
- Protein: 13.3 g
- Carbohydrates: 6 g
- Fat: 15.5 g
- Fiber: 2.3 g
- Sodium: 139 mg
- Saturated Fat: 2.4 g
- Sugar: 1.6 g
- Cholesterol: 21 mg