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Pregnancy-Friendly Tuna & Salmon Salad

Serving Size

3-4

Ingredients

  • 1 can skipjack tuna
  • 1 can wild-caught salmon
  • ¼ cup sauerkraut
  • ½ cup mayo
  • ½ small red onion, chopped
  • Pepper
  • 2 cups leafy greens
  • 1-2 tbsp salad dressing
  • 1 orange

Directions

  • Drain the canned tuna and salmon well to remove excess liquid.
  • In a bowl, mix the drained tuna and salmon with sauerkraut, mayo, chopped red onion, and pepper until well combined.
  • Place the leafy greens in a bowl or on a plate.
  • Spoon the tuna mixture on top of the greens.
  • Drizzle with salad dressing.
  • Serve with an orange on the side for a boost of vitamin C.

Notes

Tuna: Skipjack or “light” tuna is a low-mercury fish option for pregnancy. Gut Health: Sauerkraut provides probiotics, which support digestion and immune function, and you really can’t taste it if you aren’t a fan. Pairing Tip: Eating citrus, like an orange, with this meal helps improve iron absorption from leafy greens.

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