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Tuna Kale Salad


Tuna Kale Salad

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)


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. - Copyright © 2023 Judy Reynolds