Herb-Citrus Tuna Salad with Crispy Greens

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

Herb-Citrus Tuna Salad with Crispy Greens

YOUR SOLIN GENERATED RECIPE

Herb-Citrus Tuna Salad with Crispy Greens

Enjoy a vibrant blend of robust tuna melded with creamy nonfat Greek yogurt, freshly squeezed citrus, and a sprinkle of crispy baked kale chips atop a bed of peppery mixed greens. This light yet satisfying meal bursts with bright herbaceous notes and a delightful crunch, perfect for a nutritious lunch or dinner.

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NUTRITION

354kcal
Protein
53.3g
Fat
6.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna, water-packed

1 cup Nonfat Greek Yogurt

2 cups Mixed Salad Greens

1 cup Kale

1 tsp Olive Oil

1/2 medium Orange (segments)

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (cilantro or parsley)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Toss the kale with the teaspoon of olive oil and a pinch of salt, then spread it evenly on a baking sheet.

  • 2

    Bake the kale for 10-12 minutes until crisp, watching closely to avoid burning.

  • 3

    While the kale chips are baking, in a bowl combine the nonfat Greek yogurt, fresh lemon juice, and chopped herbs.

  • 4

    Flake the tuna and gently fold it into the yogurt mixture along with the orange segments.

  • 5

    Assemble the salad by placing the mixed greens in a bowl, then topping with the tuna mixture and finished crispy kale chips.

  • 6

    Toss lightly and serve immediately to enjoy the fresh textures and vibrant, herb-citrus flavors.

Herb-Citrus Tuna Salad with Crispy Greens

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

Herb-Citrus Tuna Salad with Crispy Greens

YOUR SOLIN GENERATED RECIPE

Herb-Citrus Tuna Salad with Crispy Greens

Enjoy a vibrant blend of robust tuna melded with creamy nonfat Greek yogurt, freshly squeezed citrus, and a sprinkle of crispy baked kale chips atop a bed of peppery mixed greens. This light yet satisfying meal bursts with bright herbaceous notes and a delightful crunch, perfect for a nutritious lunch or dinner.

NUTRITION

354kcal
Protein
53.3g
Fat
6.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna, water-packed

1 cup Nonfat Greek Yogurt

2 cups Mixed Salad Greens

1 cup Kale

1 tsp Olive Oil

1/2 medium Orange (segments)

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (cilantro or parsley)

PREPARATION

  • 1

    Preheat your oven to 350°F. Toss the kale with the teaspoon of olive oil and a pinch of salt, then spread it evenly on a baking sheet.

  • 2

    Bake the kale for 10-12 minutes until crisp, watching closely to avoid burning.

  • 3

    While the kale chips are baking, in a bowl combine the nonfat Greek yogurt, fresh lemon juice, and chopped herbs.

  • 4

    Flake the tuna and gently fold it into the yogurt mixture along with the orange segments.

  • 5

    Assemble the salad by placing the mixed greens in a bowl, then topping with the tuna mixture and finished crispy kale chips.

  • 6

    Toss lightly and serve immediately to enjoy the fresh textures and vibrant, herb-citrus flavors.