Tuna Salad Over Greens & Cabbage--with a kick!

This one checks every box: high-protein, full of color and texture, and just the right amount of kick.

I’ve been a tuna lover since way back—like lunchbox in grade school back. Something about that savory, salty goodness just stuck with me. Pair it with a fresh, crunchy salad? Even better. Honestly, I eat salads all the time because they’re ridiculously easy to throw together, endlessly customizable, and make me feel good. This one checks every box: high-protein, full of color and texture, and just the right amount of kick. It’s a grown-up version of my childhood favorite, and I make it on repeat.

This is the kind of salad that feels like a meal—protein-rich, colorful, and a little spicy. Perfect for lunch, meal prep, or that "I want something healthy but satisfying" mood.

The Base:

Layer up the greens!

• A handful of shredded purple cabbage (crunchy + pretty)

• A mix of leafy greens—whatever you’ve got: arugula, spinach, spring mix, romaine

• Tomato wedges or cherry tomatoes, halved

• Avocado, sliced or cubed

• A good drizzle of extra virgin olive oil over everything (don’t skip it—it’s the glow-up)

The Tuna Salad (my go-to combo):

In a small bowl, mix:

• 1 can of tuna, drained

• 1 hard-boiled egg, chopped

• A spoonful of mayo or plain Greek yogurt (your choice)

• A bit of fresh jalapeño, finely chopped (for heat)

• A sprinkle of fresh dill (seriously levels it up)

• Sea salt + freshly cracked black pepper to taste

• Everything but the Bagel Seasoning, for garnish

Mix until creamy but still chunky. No need to overthink it.

To Serve:

Scoop the tuna salad over your greens + cabbage. Maybe hit it with a squeeze of lemon or a dash of hot sauce if you're feeling extra. Done and delicious.

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