Tuna & Olive Spinach Salad

  • Lunch
Image

This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.

Ingredients

  • 1 � tablespoons tahini
  • 1 � tablespoons lemon juice
  • 1 � tablespoons water
  • 1 (5-ounce) can chunk light tuna in water, drained
  • 4 kalamata olives, pitted and chopped
  • 2 tablespoons feta cheese
  • 2 tablespoons parsley
  • 2 cups baby spinach
  • 1 medium orange, peeled or sliced

Directions

  1. Whisk tahini, lemon juice and water together in a bowl. Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.

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