Healthier Tuna Kale Salad


One of my favorite “tricks” to staying healthy and energized is adding something green to whatever I’m eating. Green (usually) = high nutrients, low calories! I made up this tuna kale salad the other night for dinner, and it was so good I finished it off the next day for lunch. It has a bit of a kick to it from the red pepper flakes!


Yesterday, I turned in the last lab report I’ll ever have to write! One class down, one to go.

Tuna Kale Salad

Serves 2

1 can tuna, drained

2 leaves kale, torn into bite-sized pieces

1/4 c. grated parmesan

2 T. 2% Greek yogurt

1 t. mustard

1/4 t. dried basil

1/4 t. dried oregano

1/8 t. garlic powder

drizzle of olive oil

juice of 1/4 lemon

salt and pepper to taste

pinch red pepper flakes

Notes: It’s not as creamy as traditional tuna salad, but that’s because I like it that way. Add more Greek yogurt and mustard if you like it creamier. Also, I couldn’t taste the parmesan very much, so it could be left out, or melted on top instead.


1. Mix everything in a small bowl.


2. Enjoy!

I put mine on gluten-free focaccia with pickles (everything’s better with pickles!)


I washed and removed the ribs from the rest of the kale, and put it in a freezer bag to use for smoothies. The consistency is SO much better with frozen kale instead of fresh.


Enjoy the rest of your Saturday! Any fun plans? We’ve got a great dinner lined up…pics and a review to come later!

❤ Gina

Questions of the Day (leave answer in comments):

What are your “tricks” or favorite recipes for sneaking green food into your diet?

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