We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Yield
Serves 1 (serving size: about 2 cups)
A simple lemony caper dressing coats the delicate baby kale, sweet roasted beets, and roasted haricots verts in this stunning tuna salad. The tuna also complements the flavors well. If you like, you can use a combination of spinach and kale leaves.
For more delicious ideas, check out our collection of healthy tuna salad recipes.
Nutritional Information
- Calories 324
- Fat 15g
- Satfat 2g
- Unsatfat 12g
- Protein 21g
- Carbohydrate 27g
- Fiber 9g
- Sugars 13g
- Added sugars 0g
- Sodium 709mg
- Calcium 30% DV
- Potassium 22% DV
How to Make It
Step 1
Whisk the lemon juice, oil, capers, and mustard in a large bowl. Remove 2 tablespoons vinaigrette from the bowl and reserve for another use.
Step 2
Add the kale, haricot verts, beets, and salt to the bowl; toss gently to combine. Top with the tuna. Serve immediately.
