2 servings. 475 calories. 30g protein
For the salad
- 2 cups baby spinach
- 1 cup chopped cherry tomatoes
For the dressing
- 1/4 cup extra virgin olive oil
- ½ lemon, juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced or 1 tsp garlic powder
- Coarse sea salt to taste
- Freshly ground black pepper to taste
For the tuna and toast
- 2 cans solid white albacore tuna
- 2 tablespoons Dijon mustard
- 1 tbsp olive oil
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- Sourdough toast
DIRECTIONS
- Combine salad ingredients in a large bowl. Combine dressing ingredients in a mason jar, and shake until combined.
- Pour desired
amount of dressing onto salad and toss well. - Drain the can of
tuna. In a small bowl, mix the salmon with Dijon mustard, olive oil, salt, pepper. - Toast
your bread, and then spread the tuna salad on it. Serve with salad and
enjoy!
