Spinach Salad with Tuna & Egg
Servings: 2
Calories: 320kcal
Ingredients
- 2 Egg
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 5 cups Baby Spinach
- 1 can Canned Tuna (flaked and drained)
- 1/2 cup Pitted Kalamata Olives
- 1/8 tsp Sea Salt
Instructions
- Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. Cook for 7 minutes for a soft boiled egg. Once the eggs are done, add them to a bowl of ice water.
- In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
- Add the spinach to a plate and top with tuna, olives and the egg. Drizzle with the dressing and season with sea salt. Serve and enjoy!
Notes
Leftovers
Refrigerate the salad and dressing in separate airtight containers for up to two days. If you’re using the egg later, you may wish to cook it hard-boiled.Canned Tuna
One can of tuna is equal to 165 grams (5.8 ounces).More Flavor
Mix mayonnaise with the tuna.No Baby Spinach
Use arugula or mixed greens instead.Additional Toppings
Add sliced avocado, cherry tomatoes or cucumber to the salad.No Olives
Omit or use sun-dried tomatoes instead.
Nutrition
Serving: 2g | Calories: 320kcal | Carbohydrates: 6g | Protein: 25g | Fat: 23g | Cholesterol: 216mg | Sodium: 729mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7461IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 6mg
