Arugula Salad with Tuna and Olives

Ingredients

• Arugula1 cup (20 g)
• Olives5 count (25 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Cut the tomato into thin slices and the bell pepper into strips.

2. 2

   Step 2

   Separately, cut the cucumber into slices and cut them in half.

3. 3

   Step 3

   Drain the tuna and place in a salad bowl.

4. 4

   Step 4

   Add the tomato, bell pepper, arugula leaves, cucumber and olives.

5. 5

   Step 5

   Season with the oil, lemon juice, salt and pepper. Optional: Sprinkle a pinch of sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arugula Salad with Tuna and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.