Salad

COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING is for Salad.

COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING takes 10 minutes to prepare.

COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING takes 3 minutes to cook.

COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING makes 1 servings.

The ingredients for COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING are:

Put 50 g (1/2 avocado) in a large bowl. Mash it up well. Add 2 Tbs balsamic vinegar, 1/2 tsp plain garlic powder, 1/4 tsp salt, 1/8 tsp cayenne pepper or red pepper flakes, 1 tsp olive oil, 1/4 tsp black pepper, and a dash of nutmeg (trust me on this!)

Stir all this well. Slice 3 oz cherry or grape tomatoes in half. Add to dressing.

Wash & dry 4 large leaves of kale. Strip the tender leaves from the ribs & veins. Roll leaves only into cylinders, then cut slices crosswise. This will give you thin strips of kale, about 3 cups packed down. Put into large bowl & toss with dressing.

Add 1 can (4 oz) tuna well drained. Cut corn off cob, add to bowl, toss. Serve. Will fill a large plate or two bowls.

Here is how you make COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING:

Cook corn on the cob in microwave. Strip hicks & silk, rinse. Wrap in waxed paper, microwave on high for 3 minutes. Cut corn kernels off when corn is able to be handled safely. Serving Size: 1 large plate or 2 small bowls Number of Servings: 1Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 576.0

• Total Fat: 26.4 g
• Cholesterol: 50.0 mg
• Sodium: 976.4 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 10.5 g
• Protein: 38.9 g

The dietary needs meet for COLD KALE and TUNA WITH BALSAMIC AVOCADO DRESSING is Lactose Free