Description
My favorite fast and healthy lunch ever! Chopped Salad with Tomatoes, Olives and Tuna!
Ingredients
Units
Scale
- 1 large head Romaine lettuce, chopped
- 2 5–ounce cans, lite tuna in water, drained
- 1 large tomato, diced
- 1/3 cup sliced salad olives with pimentos
- 2 tablespoons lemon juice
- 1 tablespoon minced shallot
- 2 teaspoons Dijon
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper, to taste
Instructions
- Place Romaine, tuna, tomato and olives in a large bowl. Whisk lemon juice, shallot, Dijon and kosher salt in a small bowl. Whisk in olive oil and season with pepper. Pour dressing over salad and toss to combine.
Notes
808 mg potassium, 21 mg cholesterol, 0.75 g added sugars
Make Ahead:
If you’re planning on preparing this salad ahead of time, assemble the veggies and romaine in a salad bowl, and the dressing separately. Tightly wrap the salad bowl with plastic wrap, and transfer the dressing in an airtight container. Store them both in the refrigerator until ready to serve. I don’t recommend making it more than a day ahead.
- Prep Time: 15 minutes
- Category: Salad
- Method: no cook
- Cuisine: American
Nutrition
- Calories: 243
- Sugar: 3.6 g
- Sodium: 596 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 10.5 g
- Fiber: 6.5 g
- Protein: 21 g