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

This refreshing and creamy tuna salad blends tender chunks of tuna with crisp celery and a light, tangy Greek yogurt dressing, uplifted by a hint of lemon and the mild creaminess of avocado. It's a perfectly balanced snack that satisfies your hunger while keeping it light and nutritious.

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NUTRITION

268kcal
Protein
33g
Fat
13.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

50g Nonfat Greek Yogurt

80g Avocado

2 Celery Stalks

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and place it in a medium bowl.

  • 2

    Dice the avocado into small cubes and finely chop the celery stalks.

  • 3

    Add the nonfat Greek yogurt to the tuna, then gently fold in the avocado and celery.

  • 4

    Drizzle the freshly squeezed lemon juice over the mixture, and season with salt and pepper to taste.

  • 5

    Mix all ingredients until well combined, then serve chilled or at room temperature.

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

This refreshing and creamy tuna salad blends tender chunks of tuna with crisp celery and a light, tangy Greek yogurt dressing, uplifted by a hint of lemon and the mild creaminess of avocado. It's a perfectly balanced snack that satisfies your hunger while keeping it light and nutritious.

NUTRITION

268kcal
Protein
33g
Fat
13.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

50g Nonfat Greek Yogurt

80g Avocado

2 Celery Stalks

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and place it in a medium bowl.

  • 2

    Dice the avocado into small cubes and finely chop the celery stalks.

  • 3

    Add the nonfat Greek yogurt to the tuna, then gently fold in the avocado and celery.

  • 4

    Drizzle the freshly squeezed lemon juice over the mixture, and season with salt and pepper to taste.

  • 5

    Mix all ingredients until well combined, then serve chilled or at room temperature.