top of page

Spinach Salad with Tuna & Egg

Makes 1 Serving

Macros: 320 cal, Fat 23g, Carbs 6g, Fibre 2g, Protein 25g


1 Egg

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.







14 views0 comments

Recent Posts

See All
bottom of page