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Tuna, Kale, and Egg Salad
Ingredients
  • 4 cups clean well chopped kale (I used curly kale)
  • 1 (5-ounce) can albacore tuna, drained of its liquid
  • 3 tablespoons thinly sliced green onion
  • 3 tablespoons chopped parsley
  • 2 hard boiled eggs, peeled and sliced
  • ⅓ cup sliced celery
  • ¼ cup roasted shelled sunflower seeds
  • ¼ cup grated parmesan cheese
  • 3 tablespoons capers, drained
  • olive oil
  • lemon juice
  • rice vinegar
  • salt and pepper to taste
Note: Ingredients may have been altered from the original.
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