Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

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

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

Enjoy a refreshing bowl filled with protein-rich tuna, creamy Greek yogurt, and quartz-crisp fresh vegetables enhanced with a burst of lemon and dill. This salad bowl is both nourishing and satisfying, perfect for any meal of the day.

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NUTRITION

372kcal
Protein
40.2g
Fat
7.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1/4 medium Cucumber

1/2 medium Red Bell Pepper

1 Celery Stalk

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a medium bowl, combine the Greek yogurt, lemon juice, fresh dill, olive oil, salt, and pepper to create the dressing.

  • 2

    Drain the canned tuna and add it to the bowl. Gently mix to coat the tuna in the dressing.

  • 3

    Dice the cucumber, red bell pepper, and celery into small, crunchy pieces.

  • 4

    Add the chopped vegetables and cooked quinoa to the tuna mixture, tossing lightly to combine all ingredients.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

  • 6

    Serve immediately for a fresh, nutritious meal, or chill for 15-20 minutes if you prefer it cold.

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

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

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

Enjoy a refreshing bowl filled with protein-rich tuna, creamy Greek yogurt, and quartz-crisp fresh vegetables enhanced with a burst of lemon and dill. This salad bowl is both nourishing and satisfying, perfect for any meal of the day.

NUTRITION

372kcal
Protein
40.2g
Fat
7.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1/3 cup Plain Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1/4 medium Cucumber

1/2 medium Red Bell Pepper

1 Celery Stalk

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the Greek yogurt, lemon juice, fresh dill, olive oil, salt, and pepper to create the dressing.

  • 2

    Drain the canned tuna and add it to the bowl. Gently mix to coat the tuna in the dressing.

  • 3

    Dice the cucumber, red bell pepper, and celery into small, crunchy pieces.

  • 4

    Add the chopped vegetables and cooked quinoa to the tuna mixture, tossing lightly to combine all ingredients.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

  • 6

    Serve immediately for a fresh, nutritious meal, or chill for 15-20 minutes if you prefer it cold.