NME Spinach Salad with Tuna & Egg

2 Servings 10 Minutes


2 Eggs

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

5 cups Baby Spinach

1 can Tuna (flaked and drained)

1/2 cup Pitted Kalamata Olives

1/8 tsp Sea Salt


  1. Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. Cook for 7 minutes for a soft boiled egg. Once the eggs are done, add them to a bowl of ice water.

  2. In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.

  3. Add the spinach to a plate and top with tuna, olives and the egg. Drizzle with the dressing and season with sea salt. Serve and enjoy!

Nutrition per serving

Calories 262

Fat 16g

Carbs 6g

Protein 25g

Fiber 2g

Sugar 1g


Leftovers - Refrigerate the salad and dressing in separate airtight containers for up to two days. If you're using the egg later, you may wish to cook it hard-boiled. No Baby Spinach - Use arugula or mixed greens instead.

More Flavor - Mix mayonnaise with the tuna.

Additional Toppings - Add sliced avocado, cherry tomatoes or cucumber to the salad.

No Olives - Omit or use sun-dried tomatoes instead.


NMELifestyle LLC.

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