Spinach Romaine salad with Tunafish

Eileen Hineline


Being diabetic and choosing the correct foods for any meal is not easy, I decided to have salads for lunch and came up with this salad. I get so much energy after I eat this, the lemon juice is a nice touch and gives the salad a nice fresh zip to it and it is nice to pass on the salad dressing now and then. My sons enjoy the salad with salmon and chicken on top too.
You can add chopped mushrooms if you like too but I love this salad as is. Very good, flavorful and healthy!


☆☆☆☆☆ 0 votes

1 to 2 people depends on the amounts you use
5 Min
No-Cook or Other


  • ·
    1 cup fresh spinach leaves, stems pulled off
  • ·
    1 cup romaine lettuce leaves
  • ·
    1/2 cup chopped tomatoes
  • ·
    1/2 cup chopped or diced white onions
  • ·
    1/4th cup diced cucumbers
  • ·
    1- 2.6 oz pkg of starkist tuna creations, any flavor(hickory smoked, lemon pepper, garlic and herb)i use them all.
  • ·
    a few dashes of lemon juice on top of finished salad
  • ·
    *****tip-may add chopped mushrooms and use red onions too. i have not used the mushrooms for this salad.

How to Make Spinach Romaine salad with Tunafish


  1. Place your cutting board on counter with all your ingredients. Chop or dice up your tomatoes, cucumbers and white onions and set aside.
  2. Take spinach leaves and pull off stems and measure 1 cup, chop the romaine lettuce into bite size pcs and measure out 1 cup. Now place both spinach leaves and romaine lettuce on plate, add the tomatoes, cucumbers and onions. Sprinkle with lemon juice. Enjoy!

Printable Recipe Card

About Spinach Romaine salad with Tunafish

Course/Dish: Lettuce Salads
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Diabetic Low Fat Low Carb

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