Tuna Spinach Salad with Lemon and Olive Oil (AIP, GAPS, SCD, Paleo)
  • 8-10 oz. spinach, washed and trimmed of stems
  • 3 cans albacore tuna, drained (Wild Planet brand has low mercury content and it's packed in steel cans)
  • extra virgin olive oil
  • 1-2 lemons
  • sea salt
  • garlic powder (just a pinch or two)
  1. Place spinach in a large bowl.
  2. Add drained tuna.
  3. Pour olive oil all over - coat well.
  4. Squeeze lemons (start with one) onto salad. Sprinkle with garlic powder and salt. Give a toss with tongs to mix completely. Taste and adjust the lemon and seasonings.
  5. TIP: If you think you'll have leftovers, only salt individual portions as salting will wilt the spinach. I think it tastes even better after marinating awhile.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2013/04/tuna-and-spinach-salad-with-lemon-and-olive-oil.html