Tuna Salad with Celery and Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad with Celery and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Celery and Greek Yogurt

Enjoy a refreshing and light tuna salad that combines tender chunks of tuna with crisp celery, a creamy twist of Greek yogurt, and the rich, buttery texture of avocado. Enhanced with a drizzle of olive oil and a splash of lemon juice, this salad offers a delightful blend of textures and flavors perfect for a satisfying afternoon snack.

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NUTRITION

240kcal
Protein
23.4g
Fat
13g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Canned Tuna in Water

1 tbsp Nonfat Greek Yogurt

1/2 cup Celery, chopped

1/4 portion Avocado

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and place it in a bowl.

  • 2

    Chop the celery into small pieces and dice the avocado.

  • 3

    Add the nonfat Greek yogurt to the tuna and mix well.

  • 4

    Fold in the chopped celery and avocado gently.

  • 5

    Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

  • 6

    Stir the mixture until all ingredients are evenly combined.

  • 7

    Serve chilled or at room temperature as a satisfying afternoon snack.

Tuna Salad with Celery and Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Salad with Celery and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Celery and Greek Yogurt

Enjoy a refreshing and light tuna salad that combines tender chunks of tuna with crisp celery, a creamy twist of Greek yogurt, and the rich, buttery texture of avocado. Enhanced with a drizzle of olive oil and a splash of lemon juice, this salad offers a delightful blend of textures and flavors perfect for a satisfying afternoon snack.

NUTRITION

240kcal
Protein
23.4g
Fat
13g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Canned Tuna in Water

1 tbsp Nonfat Greek Yogurt

1/2 cup Celery, chopped

1/4 portion Avocado

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and place it in a bowl.

  • 2

    Chop the celery into small pieces and dice the avocado.

  • 3

    Add the nonfat Greek yogurt to the tuna and mix well.

  • 4

    Fold in the chopped celery and avocado gently.

  • 5

    Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

  • 6

    Stir the mixture until all ingredients are evenly combined.

  • 7

    Serve chilled or at room temperature as a satisfying afternoon snack.