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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ½ small bunch fresh dill
  • 1 avocado
  • 1 (5 oz) pkg baby spinach

• STEP 2

  Drain tuna, place in a medium bowl, and flake with a fork.

  • 2 (6 oz) cans chunk light tuna in water

• STEP 3

  Drain and thinly slice artichokes. Add to the bowl with the tuna.

  • 1 (6 oz) jar artichoke hearts, marinated

• STEP 4

  Drain and small dice peppers. Add to the bowl.

  • ½ (12 oz) jar roasted red bell peppers

• STEP 5

  Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl.

• STEP 6

  Halve and pit avocado; scoop out with a spoon and small dice the flesh. Add to the bowl.

• STEP 7

  Add almonds and dressing to the bowl. Stir to combine the tuna salad.

  • ⅓ cup almonds, sliced
  • 3 tbsp Italian salad dressing

• STEP 8

  To serve, divide spinach and tuna salad between plates or bowls. Crumble goat cheese over top and enjoy!

  • ½ (4 oz) log goat cheese