Herb-Citrus Tuna Salad with Crunchy Vegetables

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

Herb-Citrus Tuna Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Citrus Tuna Salad with Crunchy Vegetables

Enjoy a vibrant, refreshing salad featuring high-quality canned tuna accented with a lemon-herb dressing. Crisp red bell pepper, cucumber, celery, and shredded carrot bring crunch and natural sweetness, while a touch of nonfat Greek yogurt adds creaminess without excess calories. This salad is a perfect balance of protein and flavor, ideal for a light yet satisfying meal.

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NUTRITION

330kcal
Protein
39.5g
Fat
13.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna, canned in water

1 large hard-boiled Egg

1/3 cup Nonfat Greek Yogurt

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup chopped Celery

1/4 cup shredded Carrot

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Peel and chop the hard-boiled egg, then add it to the tuna.

  • 3

    Add the nonfat Greek yogurt, and mix until the tuna and egg are evenly coated.

  • 4

    Stir in the diced red bell pepper, cucumber, chopped celery, and shredded carrot, ensuring the vegetables are evenly distributed.

  • 5

    Drizzle the olive oil and lemon juice over the mixture, then add the chopped parsley. Season with salt and black pepper to taste.

  • 6

    Toss everything gently to combine the flavors. Serve chilled or at room temperature.

Herb-Citrus Tuna Salad with Crunchy Vegetables

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

Herb-Citrus Tuna Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Citrus Tuna Salad with Crunchy Vegetables

Enjoy a vibrant, refreshing salad featuring high-quality canned tuna accented with a lemon-herb dressing. Crisp red bell pepper, cucumber, celery, and shredded carrot bring crunch and natural sweetness, while a touch of nonfat Greek yogurt adds creaminess without excess calories. This salad is a perfect balance of protein and flavor, ideal for a light yet satisfying meal.

NUTRITION

330kcal
Protein
39.5g
Fat
13.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna, canned in water

1 large hard-boiled Egg

1/3 cup Nonfat Greek Yogurt

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup chopped Celery

1/4 cup shredded Carrot

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Peel and chop the hard-boiled egg, then add it to the tuna.

  • 3

    Add the nonfat Greek yogurt, and mix until the tuna and egg are evenly coated.

  • 4

    Stir in the diced red bell pepper, cucumber, chopped celery, and shredded carrot, ensuring the vegetables are evenly distributed.

  • 5

    Drizzle the olive oil and lemon juice over the mixture, then add the chopped parsley. Season with salt and black pepper to taste.

  • 6

    Toss everything gently to combine the flavors. Serve chilled or at room temperature.