Get your vitamins in with this healthy winter salad! With tuna, rice, cabbage and jalapeno this easy salad is high-protein, gluten-free filling, satiating and great for a cold lunch or dinner.
It’s a new year, a new decade and the one resolution I see many people make, myself included, is to eat better and to live a healthy lifestyle. I’m not a young kid anymore, so to me eating healthy and staying active is non-negotiable. I simply can’t afford to eat pizza and doughnuts for 3 days and expect to not feel awful. Although I do enjoy pasta and pizza as much as everyone else, I simply can’t have it every day.
Healthy Winter Salad
I find eating well to be especially hard during winter, because there aren’t many fresh fruits and vegetables to choose from.
But things are about to change thanks to this winter salad. With some cabbage, some lettuce which still grows in my backyard and some garlic – this salad works, even during winter.
With 29g of protein per serving this winter, salad is high-protein and it’s also gluten-free.
Winter Salad Main Ingredients
There are 5 main ingredients in this salad:
Canned tuna. Drain a can of tuna and add the chunks to the salad to add some more protein and omega-3’s.
Cabbage is a great source of fiber, vitamin C, vitamin K and anti-cancer compounds that are also found in broccoli, kale and Brussels sprouts. Purple cabbage is also a great source of provitamin A.
Avocado. For the healthy fats and because it’s delicious – I love avocado in salads, it just makes them complete.
Rice. I used some leftover white rice in this salad. If you’re not a fan of white rice, you can use quinoa, millet or any type of grain you enjoy.
Lettuce. As I mentioned, I still had some in my backyard, so I used it in this salad as well.
So keep yourself healthy and enjoy a serving or two of this salad.
Healthy Winter Salad With Tuna, Rice And
This is a healthy winter salad filled with cabbage, tuna and rice - an easy salad recipe that is filling and super delicious! This healthy salad recipe is high-protein and gluten-free.
Ingredients
- 2/3 cup rice, cooked & cooled
- 1 can tuna (150g)
- 2 Tbsp pickled jalapeno
- 2 Tbsp chopped cilantro
- 1/2 avocado
- 2 cups lettuce
- 1 cup purple cabbage
- 1 garlic clove minced
- 1/3 cup cheddar
- 1 Tbsp olive oil
- 1/2 lemon, juice of
Instructions
- Grate the cheese and chop the vegetables. Drain the tuna.
- Add all ingredients to a bowl and mix together. Enjoy immediately.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 431Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 56mgSodium 597mgCarbohydrates 26gFiber 6gSugar 3gProtein 29g
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