Tuna and Kale Salad
Ingredients

Salad

  • 2 small heads red chicory, ends and core removed
  • 4 cups baby kale 8 cherry tomatoes, quartered
  • 20 Kalamata olives, thinly sliced
  • 1 large avocado, diced
  • 2 tsp baby capers
  • 5 oz canned tuna
  • [q:1/8] tsp black pepper

Dressing

  • 2 Tbsp finely chopped fresh basil
  • 2 Tbsp lemon juice
  • 4 Tbsp extra-virgin olive oil
Directions
  1. Add chicory to a large serving bowl with kale, tomatoes, olives, avocado, and capers. Toss well to combine.
  2. Drain tuna and flake it into salad. Season with pepper and stir again to combine.
  3. Add basil to a small mixing bowl along with lemon juice and oil. Mix to combine and drizzle over salad. Let stand for 10 minutes before serving.
Nutrition Info
333 Calories, 14 g Protein, 21 g Carbohydrates, 10 g Fiber, 24 g Total fat (3 g sat), 204 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, Vitamin B12, Folate, Phosphorus, Potassium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron, Magnesium, Zinc