Tuna and Kale Salad

Tuna and Kale Salad

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Adjust Servings:
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
Yogurt Dressing
0.5 cup Greek Yogurt
1 Tablespoon Honey
Juice of 1 Lemon
1 teaspoon each Salt & Pepper

Tuna and Kale Salad

  • 20 minutes
  • Serves 4
  • Easy


  • Yogurt Dressing



Easy to make tuna and kale salad for a protein packed lunch or light dinner.

This tuna salad recipe is very nutritious, easy to make and gluten free.

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.



Open your tuna cans and drain the water. Wash and chop the celery.

Chop the red onions and walnuts.

To the kale, add all of the salad ingredients and mix.


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

Add the dressing to your salad bowl and mix well.

Give it a taste and adjust seasoning by adding more salt, pepper or lemon juice, if needed.


Serve & Store

This salad can be kept in the refrigerator for up to 2 days.

This also makes a great lunch for the next day!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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