I think the beginning of Clean Eat Kates really started with my love for salad. I thoroughly enjoy cautiously picking out ingredients, making my own dressing and nailing the perfect salad to either compliment a dish or be the main feature. I began to develop such good salad-making skills that my family dubbed me the ‘Salad Master’, and no dinner was complete without my help.
Besides using fresh ingredients, what makes my salads so yummy is the balance of textures and macro ingredients. It’s really important to get a healthy amount of protein, carbs and fats in each meal, in order to keep you satisfied and full. While I have many salad recipes that I will eventually share, a good tuna salad is one of my favourites. Pairing tuna with some crunchy kale and veggies makes for a delicious combo that will satisfy your taste buds and even last in a lunch box.
Ingredients (serves 1-2):
3oz of tuna (fresh or stored in water if canned)
1 tablespoon mayo (optional – I use Sir Kensington’s Fabonnaise vegan mayo with canned tuna)
Dill weed to taste
Salt and pepper to taste
2 cups chopped kale
¼ cup sliced cucumber
¼ cup sliced radish
¼ cup cherry tomatoes
¼ cup celery
¼ cup sunflower sprouts
Wedge of lemon
1 tablespoon olive oil
1. In a small bowl, stir together tuna, mayo, dill weed, salt and pepper. Be sure to break up the tuna and mix these ingredients well.
2. On a cutting board, chop the kale, avocado, cumber, radish, tomatoes and celery into bite-sized bits – an important but often over-looked step!
3. Add all the ingredients to a large salad bowl. Squeeze the wedge of lemon over the bowl and add the olive oil and any addition seasoning you may desire. This personally is how I like to dress my salads, as they typically have a lot of flavor already; however feel free to add your favourite dressing.
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