- 10 ounces Canned Tuna (in water)
- 7 leaves Kale (any variety)
- 2 stalks, chopped Celery
- 0.25 cup Raisins
- 0.25 cup, chopped Raw Walnuts
- 0.25 cup, chopped Pickled Red Onions/Raw Red Onion
- 0.5 cup Greek Yogurt
- 1 Tablespoon Honey
- Juice of 1 Lemon
- 1 teaspoon each Salt & Pepper
Easy to make tuna and kale salad for a protein packed lunch or light dinner.
You can easily also make this dairy free by using vegan mayo.
Ever had one of those days when you open your refrigerator and think “what am I going to throw together today”? Well this is how this salad was born.
My fridge was somewhat bare and we still had cans of tuna from when we had a hurricane scare a few months back.
I thought to myself, I got a protein, check. Need something green, crunchy, sweet and creamy. Check, check and check!
Those are my ‘salad rules.’
Kale is a superfood as it is among the most nutrient-dense foods on the planet.
It is loaded with powerful antioxidants and an excellent source of vitamin C.
Dark leafy greens like kale and can help lower cholesterol, which may reduce the risk of heart disease.
Since I had leftover pickled red onions I added those but you can leave them out or just use thinly sliced raw red onions or green onions for a milder onion taste.
If you like chicken Waldorf salad, this is a tuna version.
Snap a photo or your tuna and kale salad creation and send it to me via Instagram.
Wash & Prep Your Kale
Thoroughly wash your kale leaves and remove the stems from the center of the leaves.
You can either cut them out or simply rip off the leaves with your hands.
Roughly chop the kale and add to a large bowl.
Make The Yogurt Dressing
In a small bowl, combine all of the yogurt dressing ingredients and mix well.
Add the Yogurt Dressing to your Salad
Serve & Store