Tuna Honey Lemon Garden Salad

Name: Tuna Honey Lemon Garden Salad
Total time: 300 s
Yield: 2 pax
Cuisine: American
Ingredients: 5-6 curly kale; 1/2 lemon, squeezed; 3 tbs extra virgin olive oil (I used orange flavor); 1 dash salt (I used garlic salt); 1/2 can tuna; 1/4 cup dried cranberries; 1-2 tbs honey, for the last drizzle

Yanny Widjanarko @Cook_Yanny

I bought this baby kale few days ago and inspired by one of the cookpad member recipe (originally recipe by kurijazz, posted by cookpad.japan), but I made some additional in it, so here is the recipe 😘😘😘

Yanny Widjanarko @Cook_Yanny

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Ingredients

5 minutes

2 pax

5-6curly kale
1/2lemon, squeezed
3 tbsextra virgin olive oil (I used orange flavor)
1 dashsalt (I used garlic salt)
1/2 cantuna
1/4 cupdried cranberries
1-2 tbshoney, for the last drizzle

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Steps

5 minutes

1

Rinse your curly kale, removes the leaves from the stalks, and cut into bite size.
2

Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well.
3

Add half can of tuna, and cranberries, stir them well, and last drizzle with honey.
4

Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while.
5

Ready to be served!!
6

Tips: If the portion too much for you, just save the rest into an air tight container, and put it into your fridge. Try to eat it not more than a day to keep the freshness.
7

Tips: If you hard to find orange flavor extra virgin olive oil, just use the original one and add about half to one table spoon of orange zest, that will do.