Tuna and Broccoli Salad

Finding primal lunches can be hard. Especially when your new work place doesn’t have a kitchen – which means no microwave, no fridge, no plates or cutlery, nothing! So now I have to be extra clever about what I bring to work, because I am terrible at eating out primally.

This salad is super easy, cheap and doesn’t require heating up!

photo-14

 

Ingredients

Half a broccoli, cut into florets
Handful of baby spinach and small lettuce leaves
1 can of tuna – I prefer the olive oil flavour
1 tspn capers
Sliced spring onions
Squeeze of lemon juice

Directions

In a small bowl, pour boiling water over the broccoli and allow to steam for 2 minutes. Drain water out and squeeze lemon juice over the broccoli. Place into a small plastic container with the capers and spring onions. Put the spinach and salad leaves in a bigger container or bowl – I don’t like to mix the spinach with everything else too early because it goes quite soggy. When you are ready to eat, add the broccoli to the spinach, and top with the canned tuna.

Preferably eaten outside in the sun, rather than at your desk!