I posted a photo of this recipe to my instagram and my buddy Andrea wanted the recipe so I’ve just written it up for him. This is a super simple healthy recipe that takes about 10 mins to make is really delicious and really good for you.
Serves 1 or 2 tiny people.
Ingredients
Tuna Topping
1 small can of tuna in spring water (95grams)
1 tablespoon of olive oil
2 teaspoons of tomato paste
Salt and pepper to taste
Salad
1 Kale Stalk
1 Fennel Stalks
1 Handful of Parsley
1 Handful of Mint
1 Handful of Basil
1 Handful of Dill
2 tablespoons of Apple Cider Vinegar
2 Tablespoons of Olive Oil
Salt and pepper to taste
Directions
Topping
Empty the tuna can with spring water into a bowl. Add the olive oil and tomato paste and stir to combine. Add salt and pepper to taste.
Salad
Rinse all the ingredients ready to add to a bowl. Tear the leaves from the basil, parsley, mint and dill and combine in a bowl. Thinly slice the kale without the stem add to the bowl. Slice the fennel including the stem, add to the bowl. Toss all items to combine well. Add the olive oil and apple cider vinegar and toss to combine well. Let it sit for a couple of minutes to let the oil and apple cider vinegar sink in.
Plate the salad on a plate and add the tuna topping.
