This traditional French salad is one of my favourtie go-to, quick and easy, lunches
Ready In: 15mins
Serves: 4
Ingredients
Either one 425g can tuna in oil (drained and flaked) or for a meal prep, use one 95g can per serving
1 can of corn, drained (420g)
250g cherry tomatoes (1 punnet)
3/4 cup black kalamata olives
1 family sized bag of baby spinach (roughly 280g)
4 hard-boiled eggs, peeled
Dressing Ingredients Option 1
1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon dijon mustard
Dressing Ingredients Option 2
1/3 cup olive oil
1/3 cup balsamic glaze
Method
Step1. Place eggs in a small pot, covering with cold water by roughly 2cms and bring to a boil over high heat. Reduce to a medium heat and continue to boil for roughly 7 minutes (this will vary depending on the size of your pot). Remove from heat, let stand 5 minutes. Transfer to cooler water and let cool completely before peeling
Step 2. Whisk chosen dressing ingredients and season with salt and pepper to taste
Step 3. Add tuna, tomato, olives, baby spinach, corn and peeled egg in a large bowl or evenly split between 4 containers if prepping
Step 3. Add dressing and toss gently to combine
Notes: If prepping DO NOT add tuna or dressing to mixture until you are ready to eat each day.
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