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Massaged Kale Salad with Tuna
A light, high-protein lunch from your Week 4 FareRx bag - about 6g carb and 24g protein per serving (USDA-estimated).
10 min
Total
1
Serves
Easy
Effort
Per serving
130
Cal
24g
Protein
6g
Carbs
2g
Fiber
1g
Sugar
1g
Fat
0g
Sat Fat
60mg
Sodium
470mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Nearly carb-free and protein-rich, this is one of the steadiest lunches in the bag for blood sugar.
Ingredients
- •2 large handfuls kale, stemmed and chopped
- •1 pouch tuna (about 3 oz), drained
- •juice of 1/2 lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Massage the chopped kale with the lemon juice and olive oil until soft and glossy.
- 02
Flake the tuna over the top and toss.
Dietitian’s notes
- →Massage the kale with lemon and olive oil for a minute - it softens and loses its bitterness.
- →Flake the tuna right over the top so its juices dress the leaves.
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