Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

Enjoy a vibrant and nourishing salad featuring tender flaked tuna paired with roasted kale, crisp red bell pepper, and a zesty citrus vinaigrette. This dish offers a balanced blend of textures and bright flavors perfect for a healthy, protein-packed meal.

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NUTRITION

307kcal
Protein
31g
Fat
16g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

2 cups chopped Kale

1/2 cup sliced Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Arrange the chopped kale on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Toss the kale to coat evenly, then roast in the oven for about 8-10 minutes until slightly crispy.

  • 3

    While the kale roasts, open and drain the canned tuna. Flake the tuna into a medium bowl and add the sliced red bell pepper.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 5

    Once the kale is roasted, add it to the tuna and bell pepper mixture.

  • 6

    Pour the vinaigrette over the salad and gently toss to combine all the flavors.

  • 7

    Serve immediately and enjoy your protein-packed, refreshing salad.

Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Flaked Tuna and Roasted Kale Salad with Citrus Vinaigrette

Enjoy a vibrant and nourishing salad featuring tender flaked tuna paired with roasted kale, crisp red bell pepper, and a zesty citrus vinaigrette. This dish offers a balanced blend of textures and bright flavors perfect for a healthy, protein-packed meal.

NUTRITION

307kcal
Protein
31g
Fat
16g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

2 cups chopped Kale

1/2 cup sliced Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Arrange the chopped kale on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Toss the kale to coat evenly, then roast in the oven for about 8-10 minutes until slightly crispy.

  • 3

    While the kale roasts, open and drain the canned tuna. Flake the tuna into a medium bowl and add the sliced red bell pepper.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 5

    Once the kale is roasted, add it to the tuna and bell pepper mixture.

  • 6

    Pour the vinaigrette over the salad and gently toss to combine all the flavors.

  • 7

    Serve immediately and enjoy your protein-packed, refreshing salad.