Even the youngest junior chefs love massaging the kale in this simply satisfying kale and tuna salad recipe, which adds canned tuna, tomatoes and homemade dressing for a refreshing dish.
| 2-5 oz. cans of tuna | |
| 1 bunch or bag of kale | |
| 1/4 cup cherry tomatoes | |
| 1 lemon | |
| 1/4 cup extra virgin olive oil | |
| 1/8 cup balsamic vinegar | |
| Kosher salt, to taste | |
| Pepper, to taste |
Recipe developed by SNP Ambassador Michael-Ann Rowe
| 1. | Wash kale. Set aside to drain water off. |
| 2. | Cut tomatoes in half and lightly toss in bowl with balsamic vinegar, oil and pinch of salt and pepper. Set aside. |
| 3. | In a salad bowl, mix tuna and juice from the can gently with squeeze of 1/2 lemon and a pinch of pepper. |
| 4. | Massage kale for about 3 minutes to soften it. |
| 5. | Add the kale and 1/2 the tomatoes to the tuna, and gently toss until all is coated with dressing. |
| 6. | Add remaining tomatoes. |
| 7. | Squeeze remaining lemon all over and serve. |
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