Mediterranean Chopped Salad Bowl With Tuna

3 cups chopped romaine hearts or Little Gem lettuce

½ medium red bell pepper, seeded and chopped (½ cup)

½ cup chopped English (seedless) cucumber or Persian cucumber

1/3 cup coarsely chopped fresh flat-leaf parsley leaves

¼ to 1/3 cup sliced pitted green olives (optional)

¼ cup chopped red onion

One 7- to 8-ounce jar of tuna packed in olive oil, undrained (may substitute two 4- to 5-ounce cans)

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/8 teaspoon salt

¼ teaspoon freshly ground black pepper

Toss together the lettuce, bell pepper, cucumber, parsley, olives, if using, and onion in a mixing bowl. Add the tuna, along with the oil it was packed in, then use a fork to break up the tuna a little.

Add the vinegar, oregano, salt and pepper; toss gently to incorporate.

Serve in individual bowls.

Serves 2

Nutrition | Per serving: 200 calories, 27 g protein, 8 g carbohydrates, 5 g fat, 2 g saturated fat, 45 mg cholesterol, 600 mg sodium, 3 g dietary fiber, 4 g sugar

From nutritionist and cookbook author Ellie Krieger