Archie Johnson
Course: Lunch Cuisine: American Prep Time: 15 minutes Total Time: 15 minutes Calories: 395kcal
Let’s get started!
- 1/2 cup avocado oil mayonnaise - 1/2 tsp sea salt - 2 cans water-packed tuna fish - 1 cup diced celery - 2-3 stalks - 1/2 cup fruit juice sweetened dried cranberries
- 2 tbsp Dijon mustard - 1/4 tsp ground black pepper - 1/2 cup green onions - thinly sliced To Layer -1 lemon -8 cups baby spinach
1. Drain the tuna and place it in a medium mixing bowl. 2. Add mayonnaise, mustard, green onions, celery, cranberries, sea salt, and black pepper. Mix well and set aside. 3. Divide spinach evenly into 4 containers.
4. Portion out tuna salad, about 3/4 cup per container, ensuring it doesn't touch the spinach to keep it crisp. 5. Add 1 lemon wedge per container, seal, and refrigerate for up to 4 days. 6. Add chopped apple just before serving to prevent browning.