Here’s a crispy spinach salad recipe with canned tuna and hard boiled eggs. And another example of a light but very filling and healthy lunch salad recipe doesn’t break the bank… Healthy doesn’t always mean expensive!
This spinach salad recipe is a wonderful lunch!
I like the taste of raw spinach.
It is a welcome replacement for the classic lettuce. If you can, try to pick younger spinach leaves. The larger ones tend to be much tougher, much darker in color and also have a more grainier texture to them.
Young Leaves
Those are still OK of course.
However I prefer to use those larger ones in stir fries, soups, omelets or steam them. When you cook them, those leaves are much tastier in an instant.
The younger leaves look and also taste a bit like corn salad, if you ask me.
They are fresh, crisp and have a softer texture.
They are smaller, brighter in color and look velvety.
Raw & Cooked
Do you like spinach?
I have always liked spinach, even as a child.
And I am not picky at all if it comes to meals. I love spinach raw, boiled, steamed, blended. You name it, I love it. I even like the creamed spinach in those little glass jars.
Just get me a spoon and I will polish it off in a minute.
Yumm.
Spinach Salad Recipe with Tuna
I still had a couple of apples and fresh celery left after I prepared a classic waldorf and chicken salad a couple of days ago.
So that made it easy on me to assemble this spinach salad. I always keep eggs and canned tuna in my pantry. In comes a bag of fresh young spinach, voilà.
Piece of cake!
A light but filling and healthy lunch salad that doesn’t break the budget!
Do you love spinach?
Then you should also check out my Japanese spinach salad with sesame!
Enjoy!
Spinach Salad Recipe with Tuna
- 9 oz fresh spinach (250 g)
- 7 oz canned tuna (200 g)
- 2 stalks fresh celery chopped
- ½ Granny Smith apple
- 2 tbsp shallots chopped
- 2 hard-boiled eggs
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp pink peppercorns
- pepper
- salt
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1) Rinse the spinach thoroughly and drain. Transfer it to a large salad bowl.
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2) Drain the tuna and flake it with a fork. Peel the boiled egg. Cut them into quarters.
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3) Wash the apple and finely cut it into strips. Transfer the chopped celery and apple to the bowl of spinach.
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4) Combine the olive oil and red wine vinegar. Season with pepper and salt. Drizzle this onto the the spinach and toss well.
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5) Divide the spinach, celery, chopped shallots and apple over deep plates. Top with the flaked tuna and egg quarters. Finish with the pink peppercorns.
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6) Serve the salad cold.
