+Spring Salad

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Spring Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Fiber: 11+g
Servings: 3
Calories: 284kcal


  • 2 cups Green Lentils (cooked, drained and rinsed)
  • 3 cups Snap Peas (washed)
  • 1 cup Frozen Peas (thawed)
  • 2 cups Baby Spinach (chopped)
  • 2 cans Tuna (drained and flaked)
  • 3 tbsps Red Wine Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsps Dijon Mustard
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper


  • Combine lentils, snap peas, green peas, spinach and flaked tuna together in a large mixing bowl.
  • In a small jar, combine vinegar, olive oil, mustard, salt and pepper. Put lid on and shake well. Pour dressing over salad and toss well. Divide into bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Canned Tuna

    One can of tuna is equal to 165 grams (5.8 ounces).
  • No Tuna

    Use diced chicken breast instead.
  • Vegetarian and Vegan

    Skip the tuna and add extra lentils.


Serving: 4g | Calories: 284kcal | Carbohydrates: 32g | Protein: 29g | Fat: 5g | Cholesterol: 30mg | Sodium: 482mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2820IU | Vitamin C: 19mg | Calcium: 87mg | Iron: 7mg

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