- 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
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.’
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.
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