Tuna, Kale, and Egg Salad - Capital Area Food Bank
Skip to main content

Tuna, Kale, and Egg Salad

By cafb January 10, 2019

318 calories | 5g carbs | 18g fat (6g sat fat) | 35g protein | 68mg sodium | 2g fiber per serving

Serves 4 for $5.63

Ingredients

  • 3 tablespoons oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 3 (5-ounce) cans tuna, drained
  • 2 cups kale, finely chopped
  • 1 stalk celery, finely chopped
  • 2 hardboiled eggs, peeled and chopped

Instructions

  1. In a large bowl, whisk together the oil, vinegar, mustard and pepper.
  2. Fold in the remaining ingredients and combine.

Freshen It Up:

For extra fresh flavor, add the juice of 1 lemon and ¼ cup finely chopped fresh parsley

Waste Less Food:

Remove the stems and chop one bunch of kale, use a portion for this recipe and store the rest in a Tupperware in the fridge. Use as salads or toss into soups and stir fry.

Download the Recipe Card