Summer garden salad with tuna

A crisp, refreshing salad packed with protein


– 1 1/2 cups butter lettuce, chopped
– 1/2 cup snap peas
– 1/2 cup cucumber, sliced
– 1/4 cup radish, sliced
– 1/2 cup garbanzo beans
– 80 g canned tuna
– 2 tsp olive oil
– juice from 1/2 lemon [more if needed]
– salt


1. Wash and cut lettuce
2. Drain beans and rinse with water
3. Place a piece of paper towel in a to-go container and top with lettuce
4. Top with snap peas, cucumber, radish, garbanzo beans and tuna
5. In a separate small jar, mix lemon juice and olive oil with a pinch or two of salt

Note: remove paper towel before eating [will remove excess moisture and keep vegetables crisp]

Nutrition Information 

Calories: 410.6
Carbs: 27.8 g
Protein: 30.9 g
Fat: 11 g

52 Weeks

Kelly Powers