Broccoli and Kale Caesar Salad with Tuna

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Broccoli and Kale Caesar Salad with Tuna

Cooked broccoli and kale tossed with Caesar dressing and topped with creamy avocado and wild caught canned tuna makes for a nutritious and easy meal to whip together on even the busiest of days!

Broccoli and Kale Caesar Salad with Tuna

I’m really stepping up my salad game, now that we moved to a new apartment and I’m not as close to my favorite salad bar. I miss those build-your-own salads but what I realized is that they got me stuck in a rut and I was basically just eating canned vegetables, beans, and cheese over lettuce all the time and that’s not exciting at all.

Broccoli and Kale Caesar Salad with Tuna

I think canned tuna is highly underrated and underused. Tuna isn’t just for tuna salads, people! Tuna is such an easy (and tasty) way to add protein and essential omega 3 fatty acids to your diet and salads are one of my favorite ways to use it.

I love Caesar salads, but when the temperatures drop, I’m not as excited about cold salads as I am in the summertime. If you feel the same way as me, then here’s a tip: try cooking your winter lettuces (like kale and chard) alongside a crunchy vegetable (like here with broccoli) and season simply with salt and pepper for that warming flavor and consistency you’re craving.

Broccoli and Kale Caesar Salad with Tuna

Avocado goes with everything, but it’s especially important here because it’s creamy and the kale, broccoli, and tuna can seem a little dry if there’s not enough dressing and the avocado brings everything together for a well rounded bite.

If you’re not a tuna person, try this salad topped with your favorite protein – or sub some roasted chickpeas instead!




Serves 2-4

Broccoli and Kale Caesar Salad with Tuna

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1 tablespoon extra virgin olive oil
  • 4 cups thinly sliced and chopped broccoli florets
  • 4 cups chopped curly kale
  • salt and pepper
  • 5oz can wild caught tuna in water, drained
  • ¼ cup Caesar dressing (I love Tessemae’s brand)
  • 1 small ripe avocado, peeled, pitted, and cubed


  1. Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook until browned, about 5 minutes. Add the kale, season with salt and pepper and toss until wilted. Pour in the tuna and half of the Caesar dressing and toss to coat.
  2. Divide the mixture into plates (2 large portions or 4 smaller portions) and top with avocado and extra pepper. Drizzle over remaining dressing, if desired. Serve.

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