Recipe: Crunchy Salad with Jalapeño Tuna

I’ve been on a salad kick lately. This one is my favorite right now:

Twice-a-day-Salad

It’s so good that sometimes I eat it twice a day.

A rough recipe follows, but the ingredients are easily varied according to what you happen to have on hand. The key lies in combining greens, crunchy vegetables and color, and adding the essential ingredient: tinned jalapeño-tuna packed in olive oil. Conveniently, the oil doubles as the salad’s dressing.

Recipe for Twice-a-day Salad

Some greens, such as:
Spinach, chopped
Romaine lettuce, chopped
Kale, rib removed, shredded (thin strips are essential)

Some crunchables, such as:
Red cabbage, shredded
Red onion, sliced thin
Snap peas, chopped
Red peppers, chopped

Some color, such as:
Baby yellow tomatoes, halved
Baby cherry tomatoes, halved

Tuna packed in oil with jalapeños
(there are various brands – this one is readily available where I live)

The flavors, textures and appearance of the salad are all great, and it’s very low carbohydrate count means that I don’t have to dose for it.

Kindly take note: if canned tuna is on someone’s list of foods it’s not OK to eat right now, I would prefer not to know it until my enthusiasm for this salad has waned.

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