Salads · Italian · 15 min
Italian-Style Spinach Salad with Tuna, Marinated Veggies & Goat Cheese
- 15 min
- 2–6 servings
- 543 kcal / serving
A light, protein-packed salad with creamy avocado and tangy goat cheese, balanced by marinated artichokes and peppers for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅓ cupalmonds, sliced
- 1 (6 oz) jarartichoke hearts, marinated
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 2 (6 oz) canschunk light tuna in water
- ½ small bunchfresh dill
- ½ (4 oz) loggoat cheese
- 45 mlItalian salad dressing
- ½ (12 oz) jarroasted red bell peppers
- avocados
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby spinach
- ½ small bunchfresh dill
- avocados
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ⅓ cupalmonds, sliced
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 45 mlItalian salad dressing
- ½ (12 oz) jarroasted red bell peppers
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅓ cup | ⅔ cup | 1 cup |
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| avocado | 1 | 2 | 3 |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| Italian salad dressing | 45 ml | 90 ml | 135 ml |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce; if your spinach is pre-washed, skip that step.
- Drain the tuna and transfer it to a medium bowl; break the tuna into flakes with a fork.
- Rinse the marinated artichoke hearts, then drain and slice them thinly; add to the tuna.
- Drain the roasted peppers and cut them into small dice; mix them into the bowl with the tuna.
- Pull dill leaves from the stems, mince and add to the bowl.
- Halve the avocado, remove the pit, scoop out the flesh, and dice it; fold into the tuna mixture.
- Scatter almonds and pour in the dressing; toss until everything is evenly coated.
- To serve, portion the spinach onto plates and top with the tuna mixture; crumble goat cheese over each plate and serve as directed.
Two tips
- Prep the dill and avocado ahead of time and store separately to keep colors fresh.
- For serving, crumble the goat cheese on top just before eating, and add an extra handful of almonds if you like extra crunch.
Nutrition per serving
- Calories
- 543 kcal
- Protein
- 38 g
- Carbs
- 27 g
- Fat
- 35 g
- Fiber
- 13 g
- Sodium
- 1091 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.