This tuna spinach and artichoke salad with zesty orange dressing is packed with nutrients and flavor. Super easy to make in just 5 minutes with 6 wholesome ingredients, including tuna, spinach, artichoke, and basil. This keto salad is low-carb, gluten-free, and dairy-free and has a vegetarian option.
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This homemade artichoke and spinach salad recipe makes a delicious and healthy springtime meal. When I want to make a light and low-carb salad, my go-to recipes are a shrimp salad, steak salad, or this tuna spinach and artichoke salad.
The unexpected combination of orange, basil, artichokes, and tuna makes it a must-try. Baby spinach leaves are a culinary gem that goes with any salad but feel free to use any mixed greens you have available. It has added healthy fats with a simple homemade dressing made with olive oil, orange juice, and orange zest.
This salad is effortless to make and comes together in just 5 minutes, and will satisfy your taste buds while keeping your carb intake in check (only 4.4g net carbs in each bowl!) It's perfect for lunch or as a side dish for dinner. Let's get started!
Ingredients for Spinach Tuna Salad with Artichokes
You'll only need six simple ingredients to make the salad plus salt and black pepper. Here are the ingredients to grab:
- Artichoke hearts - Adds a tangy and flavorful twist to the salad.
- Baby spinach - Packed with essential vitamins and minerals.
- Tuna - Adds protein and healthy fats. It can be removed to make the salad vegetarian.
- Basil - Adds a fresh and aromatic touch when used to garnish the salad.
- Olive oil - Used for the zesty dressing. Use a high-quality extra-virgin olive oil for the best flavor.
- Orange - Orange zest and orange juice combine to create a zesty and refreshing dressing that perfectly complements the salad.
How To Make Spinach Tuna Artichoke Salad
- Prep the salad. Mix the baby spinach leaves, artichoke hearts, and tuna in a salad bowl.
- Prep the dressing. In a small mixing bowl, combine the olive oil with the orange zest, orange juice, and a pinch of sea salt and black pepper. Whisk into a zesty dressing.
- Serve the salad. Divide the salad into two bowls, drizzle over the zesty dressing, and garnish with fresh basil leaves. Enjoy!
Storage Instructions
The best way to store a tuna spinach and artichoke salad is to keep the dressing separate from the other ingredients. Place the salad components, such as the spinach, artichoke hearts, and tuna, in an airtight container or a resealable bag, and store them in the refrigerator. Keep the dressing in a separate container. It will keep for up to 2 days.
When you're ready to enjoy the salad, simply combine the ingredients and toss them with the dressing. This will help prevent the salad from becoming soggy and maintain its freshness.
More Keto Salad Recipes
- Smoked Salmon with Valerian and Radish Salad
- Loaded Caesar Wedge Salad
- Korean BBQ Steak Salad
- B.L.T Salad with Avocado and Cheese
📖 Recipe
Tuna Artichoke and Spinach Salad Recipe
Ingredients
- ½ cup Artichoke Hearts canned, chopped
- 2 cups Baby Spinach Leaves fresh
- 5 oz can Tuna in olive oil, drained
- 2-3 tablespoon Basil Leaves fresh
- 2 tablespoon Olive Oil extra virgin
- 1 teaspoon Orange Zest
- 1 tablespoon Orange Juice freshly squeezed
- Sea Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Mix the spinach leaves with the tuna and artichokes in a salad bowl.
- Combine the olive oil with the orange zest, orange juice, and a pinch of sea salt and black pepper. Whisk to make a dressing.
- Drizzle the dressing over the salad and garnish with fresh basil leaves. Serve at room temperature.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
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