Recipe: Kale Salad with Tuna
My first cooking video! I love to prepare and eat good food that helps my body refuel from my last workout and prepares it for the next one. This recipe is my new lunch favorite. It is full of protein and healthy fats as well as micronutrients from all the greens. Eat it right away or stick it in the fridge for leftovers. I also love to wrap it up in a tortilla for on-the-go lunch.
For this recipe, I used Chicken of the Sea Tuna Infusions which is wild-caught tuna infused with olive oil, herbs, and spices. I chose the lemon and thyme flavored one for this salad and it was perfect, but if you want to try their other flavors like thai chili, sundried tomato, or basil, I’m sure any of them would be great.
Watch the video for a couple tricks on preparation, but really this recipe is super simple and quick. Hope you love it! If you give it a try, be sure to let me know by tagging me in your pics and videos on Instagram.
1 head of Tuscan kale, washed and dried
1 can beans, (cannellini, garbanzo, etc) rinsed
1/2 c cooked and cooled quinoa (cook according to package directions)
1/2 head of broccoli, chopped into bite-sized pieces and steamed until bright green, not brown (2-4 min)
1/4 red onion, chopped finely
1 avocado, chopped into small pieces
2 containers of Chicken of the Sea Tuna Infusions, lemon and thyme flavored
2 tbsp extra virgin olive oil
1 lemon, juiced
salt to taste
Destem the kale leaves and chop into thin slivers (see video for a kale destemming and chopping trick)
In a large bowl, combine chopped kale, beans, quinoa, avocado, onion, broccoli, and Chicken of the Sea Tuna Infusions.
Add olive oil and lemon juice then mix everything together well so that the kale leaves are covered in the lemon and olive oil.
Eat right away or store in the fridge. This salad gets better with time! If it sits in the fridge overnight the kale soaks up the oil/lemon and softens to make it easier to eat.
Wrap it up! I love to eat this salad in a wrap too- it works great for lunch on the go.