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Keto Salads

Refreshing Mint and Tuna Salad

When the weather warms up, I naturally lean toward lighter fare that doesn’t skimp on flavor. This refreshing mint and tuna salad has become my go-to lunch, combining crisp romaine, salty feta, and a bright lemon dressing that comes together in no time. It’s the kind of meal that feels indulgent yet keeps me right on track with my keto goals.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 295 Calories
Refreshing Mint and Tuna Salad

Ingredients

  • (6 oz) can tuna in water, drained
  • (6 oz) package crumbled garlic and herb feta cheese
  • hearts romaine lettuce, torn into pieces
  • cucumber, peeled and chopped
  • green onions, chopped
  • /4 cup olive oil
  • /4 cup lemon juice
  • cloves garlic, minced
  • /4 cup chopped fresh parsley
  • /4 cup chopped fresh mint
  • salt and pepper to taste

Instructions

  1. Step 1

    I start by draining the tuna well and breaking it into large flakes. In a big mixing bowl, I toss the tuna with the crumbled feta, torn romaine, chopped cucumber, and sliced green onions. The greens should look bright and fresh at this stage. For the dressing, I whisk together olive oil, fresh lemon juice, minced garlic, chopped parsley, and mint in a small bowl until smooth. A pinch of salt and pepper goes a long way, but go easy on the salt since feta can be salty. Pour the dressing over the salad and use two large spoons to gently fold everything together—you want every leaf coated but not bruised. I find that serving it right away keeps the lettuce crisp and the herbs at their peak. If you’re making this for guests, you can prep the components ahead and dress at the table for that just-made wow factor. Sometimes I add a few extra mint leaves on top for garnish.

Chef's Tip

Here’s my trick: after making the dressing, let it rest for five minutes. The garlic infuses into the lemon and oil, softening its bite and creating a more cohesive flavor. Always taste before tossing because the saltiness of feta varies.

Storage Tips

To keep the salad fresh, store the undressed portion in an airtight container in the fridge for up to one day. Dress only what you’ll eat immediately—the lemon juice will wilt the romaine if left too long.

Variation Tips

Sometimes I toss in some toasted pine nuts for a bit of crunch, or a handful of cherry tomatoes when they’re in season. For a dairy-free version, skip the feta and use sliced olives and a sprinkle of nutritional yeast. You can also swap the tuna for canned salmon or add diced avocado for creaminess.

Frequently Asked Questions