Elevate your salad game with our Tuna and Feta Spinach Salad with Fresh Mint Dressing! This delicious and nutritious dish brings together the rich flavours of tuna and creamy feta cheese, perfectly complemented by fresh spinach and a zesty mint dressing. Ideal for a quick lunch, a light dinner, or a nutritious snack. This salad offers a delightful balance of protein, greens, and refreshing mint. Easy to prepare and packed with wholesome ingredients. It’s a great way to enjoy a flavourful and healthy meal without the fuss. Dive into this vibrant salad and savour the taste of freshness and quality!
Why You’ll Love This Recipe
This Tuna and Feta Spinach Salad is not just a treat for your taste buds, but also a nourishing option that will leave you feeling satisfied and energized. You’ll love how the rich, savoury flavour of tuna pairs beautifully with the creamy, tangy feta cheese, creating a harmonious contrast with the crisp, fresh spinach leaves. The mint dressing is the star of the show, bringing a burst of freshness that ties the whole dish together. Whether you’re looking for a quick meal on a busy day or a light, nutritious dinner option, this salad is sure to become a go-to favourite.
Serving and Storing
This Tuna and Feta Spinach Salad is best enjoyed fresh, but if you need to store leftovers, keep them in an airtight container in the refrigerator. The salad will stay fresh for up to two days. Though it’s recommended to store the dressing separately to prevent the spinach from wilting. If you’re packing this salad for lunch, consider keeping the tuna and feta in a separate container and mixing them with the spinach just before eating to maintain the best texture.
Tuna and Feta Spinach Salad with Fresh Mint Dressing
Course: FirstsDifficulty: Easy2
servings15
minutes10
minutes464
kcalIngredients
- For the Salad
150g iceberg lettuce
100g fresh spinach leaves
200g cherry tomatoes
2 hard boiled eggs (peeled)
110g of drained tuna (approx. 1 can of tuna)
80g feta cheese
- For the Dressing
1 tbsp olive oil
6-7 fresh mint leaves (alternatively 1/2 tsp dried mint)
1/4 tsp dried marjoram
1/4 tsp ground ginger
pinch of salt
dash of pepper
Directions
- For the salad
- Start by hard boiling the eggs. In the mean time wash and dry* (check notes) all of your vegetables (lettuce, spinach and tomatoes). Proceed to chopping your greens to as big of pieces as you like. Cut the tomatoes in half. Place all of the ingredients in a big bowl.
- Drain the tuna and then proceed to flake it in the bowl with the vegetables. For the feta cheese you can either dice it into cubes, or crumble it in the bowl with the other ingredients. Once boiled rinse the eggs under cold water, peel, chop or quarter them and add them to the bowl.
- For the dressing
- Wash the fresh mint leaves and tear them into pieces.
- In a small bowl place the olive oil and the ground ginger, give them a good mix to incorporate the ginger with the oil. Add the fresh mint, the dried marjoram, a pinch of salt and a dash of pepper (according to liking). Mix everything so it is thoroughly incorporated.
- Pour the mint dressing in the bowl over the salad, toss and serve.
Notes
- *link
- To extract all of the minty flavour after washing the mint leaves place the leaves in the palm of your hand and smack the mint with your other hand (as if you are clapping with the mint in between your hand). When smacking the mint you are releasing the essential oils inside of the leaves and it is these oils that give the mint its flavour. Tearing the mint leaves also helps them them release their aromas. The whole process will help you make the most out of your mint.
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