Recipe: Healthy Spring Tuna Veggie Salad

    By: Scott Prisco
    Certified Nutritionist
    Wellness Exper
    t

    As spring is officially upon us the weather is starting to warm up! Depending on where you live, it can get sticky and hot! From both my personal and professional experience eating hardy meals in warm weather tends to slow you down and make you feel lethargic.

    A great way to combat the heat is to switch your diet up to eat lighter foods. By doing this you will find yourself more energized and tolerant of the elements. I love doing a few light salads a week, either for lunch or dinner. I make sure to incorporate a few different colored vegetables, protein, carbs, and fats. Moreover, salad and vegetables are great because they contain high amounts of water, keeping you hydrated and cool.

    This Healthy Spring Tuna Veggie Salad I put together below encompasses all 3 macronutrients in a delicious way that is easy to prepare. I like to use a light balsamic glaze rather than a thick cream-based dressing. Give it a try and let me know what you think!

    Ingredients

    • 2 cups of spinach
    • 1 Medium Handful of Cherry Tomatoes
    • 1 Can Chunk Light Tuna Or 4oz Of Fresh Cooked & Cooled Tuna
    • 1/4 Cup of Frozen Peas
    • 1 Egg
    • 3 Baby Potatoes
    • Light Balsamic Dressing or Glaze

    How To Prepare

    1. Add the 2 cups of spinach and tuna to a bowl.
    2. Chop the cherry tomato in half and add those to the bowl.
    3. Follow the cooking instruction on the peas and add those to the bowl.
    4. Add the baby potatoes to a pot of boiling water, cook for 12-15 minutes until tender. Drain, chop potatoes into quarters, and add them to the bowl.
    5. Boil the egg in a pot for 5-7 minutes. Let it cool, peel, chop in fourths and add to the salad bowl.
    6. Add your desired amount of dressing to the salad, mix gently and enjoy!

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