Protein Salad (No Cook Recipe)
This protein salad is the kind of hearty, refreshing salad made up of pantry staples and the crisp veggies you've got in your fridge.
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Ingredients
- 4 cups chopped romaine lettuce
- 1 ½ cups shredded purple cabbage
- 15 ounce can of chickpeas, rinsed and drained
- 1 cup diced pickles, big or baby pickles
- ½ cup finely chopped red onion, or 1 shallot
- 7 ounce can tuna, drained and flaked
- 4 soft or hard boiled eggs, halved
- 1 tablespoon sesame seeds, optional, for garnish
- ¼ cup white wine vinaigrette
Instructions
Prep:
- Cook the eggs, if you don't have hard-boiled eggs in the fridge, to your liking.
Assemble:
- In a large bowl or serving dish, layer the chopped romaine and shredded purple cabbage as the base. Top with chickpeas, pickles, and red onion.
- Flake the tuna and distribute it evenly over the top. Drizzle with the white wine vinaigrette or your favorite dressing.
Serve:
- Divide the salad into 4 bowls. Place two egg halves in each bowl.
Prep ahead tips:
- You can assemble the salad ingredients up to a day in advance, except for the eggs and the dressing. Keep the salad covered and refrigerated. Drizzle with the dressing and then place the eggs on top for the best texture and flavor.
Nutrition
Serving: 1 serving | Calories: 300kcal | Carbohydrates: 23g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 204mg | Sodium: 901mg | Potassium: 570mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4836IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 4mg
