This low sodium salad is easy to make, especially when the kale is steamed and frozen in advance. Just defrost the kale, throw the ingredients together, refrigerate for a half hour or so, and then enjoy!

2 servings: 49 mg. sodium per serving

2 cups steamed chopped kale
1 (5 oz.) can no salt added tuna packed in water, drained
1 green onion, sliced
1/2 small avocado chopped (1/4 inch pieces)

Dressing

2 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon garlic granules
1/8 teaspoon lemon pepper with garlic and onion *
1/8 teaspoon black pepper

Prep. Instructions

1. Make the dressing. Set aside.

2. Place kale, tuna, green onion and avocado into a salad bowl.

Cooking Instructions

1. Pour dressing over the kale mixture. Mix to combine well.

2. Refrigerate for 1/2 to 1 hour before serving.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds