Leftovers Salad v1

So I’m trying to go low carb to try and lose some weight, and generally have had not a lot of success, mostly because I love carbs.

It’s only been a few weeks so I’m still trying to find my feet I think.

But I did find something that I like and is easy enough that even my anxious, depressed brain can handle making.

I call it leftovers salad.

I used one can tuna, I like the lemon and pepper flavour but whatever you have in the cupboard is fine. You can even use leftover chicken (I used chicken breast last time) or any kind of leftover protein you have (cheese? Tofu? Go wild.) Then I added any leftover chopped veges we have, threw in some olives, some olive oil and some green things from the garden, divided into two (2 cup) Tupperwares and we are good to go. The whole thing took me 20 minutes.

Full recipe:

1 180g can tuna

1 tomato chopped (approximately)

2 teaspoons cooked chopped chilli onions from yesterday

6 olives, pitted (that’s how many I pitted before I got bored)

One tablespoon chopped pickled olives and carrots (And a drizzle of its oil)

Some green leafy things from the garden, e.g. basil, probably mint, green onion, baby kale, hopefully lettuce.

Mix everything together. Taste as you go to make sure the proportions are okay. Add salt, pepper, lemon and/or olive oil to taste.

Separate into glass lunch boxes and be glad future you will be so thankful.

No pictures because there’s no way to dress up tuna salad all pretty like.

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