Spinach Salad with Tuna & Egg
Makes 1 Serving
Macros: 320 cal, Fat 23g, Carbs 6g, Fibre 2g, Protein 25g
1 Tbsp Extra Virgin Olive Oil
1 1/2 tsps Lemon Juice
2 1/2 cups Baby Spinach
1/2 can Tuna (flaked and drained)
1/4 cup Pitted Kalamata Olives
1/16 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!
Leftover: 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.
Can Tuna: One can of tuna is equal to 165 grams (5.8 ounces).
More Flavour: 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.