Healthy Recipes - Healthy Eating Print this page
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
2 Tablespoons extra-virgin olive oil
1. Make the dressing. Set aside.
2. Place kale, tuna, green onion and avocado into a salad bowl.
1. Pour dressing over the kale mixture. Mix to combine well.
2. Refrigerate for 1/2 to 1 hour before serving.