Name: Tuna Salad with Celery and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces canned tuna in water; 1/4 cup nonfat Greek yogurt; 1/2 cup chopped celery; 2 tbsp chopped red onion; 1 tsp Dijon mustard; 1 tsp lemon juice; 1/2 avocado; 1 tbsp extra virgin olive oil; 1 hard boiled egg

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

YOUR SOLIN GENERATED RECIPE

Tuna Salad with Celery and Greek Yogurt

Enjoy a vibrant mix of tender tuna and creamy Greek yogurt enhanced with crisp celery, zesty red onion, and the richness of avocado and a perfectly boiled egg, all lightly dressed with olive oil, mustard, and lemon. This satisfying tuna salad offers a refreshing texture and bright flavors that make for a nourishing and energizing afternoon snack.

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NUTRITION

Protein

30.3g

Fat

31g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces canned tuna in water

1/4 cup nonfat Greek yogurt

1/2 cup chopped celery

2 tbsp chopped red onion

1 tsp Dijon mustard

1 tsp lemon juice

1/2 avocado

1 tbsp extra virgin olive oil

1 hard boiled egg

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PREPARATION

1
In a medium bowl, flake the drained tuna with a fork.
2
Add the nonfat Greek yogurt, chopped celery, and red onion.
3
Mix in the Dijon mustard and lemon juice for extra tang.
4
Gently fold in the avocado, ensuring it’s evenly distributed without mashing too much.
5
Drizzle the extra virgin olive oil over the mixture and stir well.
6
Chop the hard boiled egg and gently mix it into the salad.
7
Season with salt and pepper to taste.
8
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.