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Spinach Salad with Tuna & Egg

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Spinach Salad with Tuna & Egg

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, low FODMAP, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 2
Calories: 320kcal


  • 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


  • 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!


  • 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.


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

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