Healthy Kale and Tuna Salad

Give your tired tuna salad recipe a healthy makeover and look forward to lunch again! This delicious salad also gives you the gut-health boosting benefits of probiotics by adding naturally fermented beet kraut.

This can be a quick and easy healthy lunch option as well as a protein packed snack.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Top tip
• 📖 Recipe
• Food safety
• 💬 Comments

Ingredients

• kale
• mushrooms 
• pistachios 
• seeded crackers Mary's Gone Crackers
• beet red kraut Cleveland Kitchen
• tuna packed in water
• avocado mayo 
• mustard 
• sea salt and pepper 
• pickles

See recipe card for quantities.

Instructions

Combine all ingredients, except crackers, in a bowl and mix well. 

Substitutions

• Kale - use your favorite salad greens, or lettuce variety
• Pistachios - use sunflower seeds if there is a nut allergy, or substitute for your favorite nuts
• Tuna - substitute shredded or diced poultry (chicken or turkey)

Variations

• Spicy - add 1 teaspoon sriracha sauce or your favorite hot sauce
• Wrap - omit the crackers, and serve in a wrap for an on the go lunch
• Patties - add 1 additional TBS of mayo, shape into 2 inch patties, and fry in a skillet with 1 TBS oil for 2-3 minutes per side for a delicious crab cake alternative

Storage

Store the prepared salad in an airtight container in the fridge for 3-4 days.

These ingredients don't stand up well to freezing.

📖 Recipe

Food safety

• Don't leave food sitting out at room temperature for extended periods

See more guidelines at USDA.gov.