Mediterranean Chopped Salad Bowl With Tuna
3 cups chopped romaine hearts or Little Gem lettuce
½ medium red bell pepper, seeded and chopped (½ cup)
½ cup chopped English (seedless) cucumber or Persian cucumber
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
¼ to 1/3 cup sliced pitted green olives (optional)
¼ cup chopped red onion
One 7- to 8-ounce jar of tuna packed in olive oil, undrained (may substitute two 4- to 5-ounce cans)
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/8 teaspoon salt
¼ teaspoon freshly ground black pepper
Toss together the lettuce, bell pepper, cucumber, parsley, olives, if using, and onion in a mixing bowl. Add the tuna, along with the oil it was packed in, then use a fork to break up the tuna a little.
Add the vinegar, oregano, salt and pepper; toss gently to incorporate.
Serve in individual bowls.
Serves 2
Nutrition | Per serving: 200 calories, 27 g protein, 8 g carbohydrates, 5 g fat, 2 g saturated fat, 45 mg cholesterol, 600 mg sodium, 3 g dietary fiber, 4 g sugar
From nutritionist and cookbook author Ellie Krieger