Tuna, Kale, Edamame, and Strawberry Salad
Not only is this salad very low in sodium, but it also utilizes multiple food synergy principles: vitamin D + calcium, carotenoids + healthy fat, fiber + protein +healthy fat, and plant based iron + vitamin c.
It’s also low in sodium if you use low sodium tuna!
- Yield: 2 entree salads 1x
Ingredients
2 cups packaged kale slaw (I love slaws that also include cabbage, broccoli stems and radicchio)
1–4.5oz oz can low sodium tuna packed in water, drained (I used Starkist Very Low Sodium Tuna with 35mg sodium per 2 oz serving)
1/2 cup frozen edamame, thawed
1 persian cucumber, quartered lengthwise and chopped, about 1/2 cup
3/4 cup sliced strawberries
1/4 cup walnut pieces
2 Tablespoons chopped fresh dill (optional)
Dressing
2 Tablespoons extra virgin olive oil
3 Tablespoons freshly squeezed lemon juice
1 Tablespoon mango chutney (I used the Trader Joe’s Mango Ginger Chutney)
freshly ground pepper to taste
Instructions
Place all salad ingredients in a big salad bowl.
Place all dressing ingredients in a small mixing bowl and whisk until combined.
Toss dressing with salad.
Notes
If taking salad to-go and you don’t want to mix the dressing with the salad ahead of time, place the dressing at the bottom of the bowl with the other ingredients on top. Shake the contents together in you’re to-go container when you’re ready to eat.
Keywords: salad, tuna, strawberries, low sodium, no added salt, gluten free, dairy free, seafood
