Quick Raspberry Tuna Salad

Are you looking for healthy meal ideas that you can easily pack up and take with you to work?

I happen to be a pro at easy and portable lunches and dinners since I spend a couple of long days at my studio each week. On these days, I pack a breakfast/lunch (which is usually a big @$$ smoothie) and dinner.

My dinners usually consist of either canned wild salmon, sardines or tuna mixed in a salad – or I add some good stuff to my canned fish and wrap it in my favourite gluten free coconut wraps or green wraps.

Here’s one of my quick and easy salad recipes that I put together in the morning before work and store in the fridge until it’s time to eat. I just shake everything up and voila – healthy and delicious food is served! If you don’t have a fridge at work, use a small cooler bag with an ice pack.

Quick Raspberry Tuna Salad

INGREDIENTS: (serves 1)
1 can wild albacore tuna
2 cups spring mix salad
1/2 cup fresh or frozen raspberries
2 tbsp coconut yogurt or kefir
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano or basil
Sea salt to taste

INSTRUCTIONS:
1. Place all ingredients in a large glass (or BPA free) container.
2. Keep refrigerated (or in a cooler bag) until ready to eat.
3. Shake container to mix all ingredients and enjoy!