LunchGluten-freeHeart Healthy
Tuna, Egg, Corn & Arugula Salad
Prep
15 min
Cook
7 min
Total
22 min
Serves
2
Serving
1 salad
Ingredients
- 4 eggs
- 3 cups arugula
- 1 can tuna, drained
- 2/3 cup corn, cooked
- 3 tablespoons green goddess salad dressing
Method
- 1Bring pot of water to boil then reduce heat slightly.
- 2Add eggs to water and cook for 7 minutes.
- 3Remove eggs from pot and transfer to ice-water bowl.
- 4Peel eggs once cool enough to handle.
- 5Divide arugula, peeled eggs, tuna and corn evenly between bowls.
- 6Add dressing and serve.
Good to know
Storage
Store in airtight container for up to 2 days, add dressing just before serving;.
Serving Size
About 1 1/2 cups arugula, 2 eggs, half can tuna, 1/3 cup corn, and 1 1/2 tablespoons dressing;.
Canned Tuna
One can equals 165 grams or 5.8 ounces drained.