Elevate your salad game with this tuna and mixed greens salad, drizzled with a fresh vinaigrette dressing.
low carb, dairy free, gluten free, high protein
Ever get bored with tuna? I know I do sometimes. Usually I go for a mayo-based tuna “salad” but this summer I found myself wanting something different and threw this Tuna with Mixed Greens and Vinaigrette Salad together and I do not regret it.
Why you’ll love this recipe…
This recipe is easy and convenient. It doesn’t take a lot of prep work. You can make a large portion for your family, a social event, or use the leftovers for your lunches.
Since it is a salad, it is also versatile. You can use what you have in the pantry, seasonal produce, or what you enjoy. There are no limits with this recipe!
Why this recipe benefits your PCOS…
Blood Sugar Support
This Tuna and Mixed Greens with Vinaigrette Salad is packed with low-glycemic vegetables that give you a boost of nutrients and fiber. You will also pair the protein and fat from the tuna, along with the fat from the olive oil, to help ensure that your blood sugar stays smooth and steady.
This can help you have more energy, reduce your PCOS symptoms, and manage weight.
Hormone Health
Tuna is rich in omega-3 fatty acids. These fatty acids help tackle inflammation and support hormones that help regulate the menstrual cycle, as well as lowering androgens (male-trait hormones) that lead to those pesky PCOS symptoms.
Learn more about PCOS and the menstrual cycle in this blog Getting Pregnant with PCOS: Tips for those TTC
Tuna With Mixed Greens and Vinaigrette Salad
Ingredients
- 2 cans 5 oz each tuna, drained
- 4 cups mixed salad greens
- 1/4 cup sliced cucumber
- 1/4 cup cherry tomatoes halved
- 2 tablespoons sliced red onion
- 2 tablespoons sliced black olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional toppings: grated Parmesan cheese fresh herbs
Instructions
- In a bowl, combine the drained tuna, mixed salad greens, sliced cucumber, cherry tomatoes, sliced red onion, and sliced black olives. Toss gently to mix all the ingredients together.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
- Drizzle the vinaigrette over the tuna salad and toss to coat everything evenly.
- Divide the Tuna Salad with Mixed Greens into individual serving bowls or plates.
- Optional: Sprinkle with grated Parmesan cheese and fresh herbs for added flavor and presentation.
- Serve the salad immediately and enjoy!
Nutrition
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