Tuna Kale Salad
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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Keep it simple this summer with a delicious twist on traditional tuna salad!
Avocado takes the place of mayonnaise, creating a hearty and healthy spin on the creamy texture of classic tuna salad.
Balled and served over a bed of organic kale tossed with Garlic Expressions dressing and fixed to the brim with fresh summer corn, grape tomatoes and pickled red onions, a finishing drizzle of Heinen’s chipotle ranch dressing is all you need to create flavor for days!
Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Tuna Kale Salad
- Prep time:
- 10min
- Total time:
- 10min
- Servings:
- 2
Ingredients
- 2 5 oz. cans of Chunk Light Tuna in water, drained
- 1 ripe avocado
- Juice of 1/2 lemon
- Pinch of salt and pepper
- Organic kale, finely chopped
- 1 corn cob, kernels sliced off
- Grape tomatoes, halved
- Pickled red onions
- Garlic Expressions dressing
- Heinen’s chipotle ranch dressing
Instructions
- In a small bowl, mash the avocado until creamy.
- Add the drained tuna, lemon juice, salt and pepper. Toss to combine.
- Place the kale into a serving bowl with corn, pickled red onions and tomatoes. Toss with the Garlic Expressions dressing.
- Using an ice cream scoop or spoon, scoop the tuna mixture on the kale salad and drizzle with Heinen’s chipotle ranch dressing.
- Serve immediately.
