Lemon-Dill Tuna Salad with Fresh Herbs

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

Lemon-Dill Tuna Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad with Fresh Herbs

A refreshing and zesty tuna salad bursting with bright lemon, crunchy celery, and the aromatic charm of fresh dill and parsley. The creamy nonfat Greek yogurt adds a luxurious texture, while subtle hints of red onion and cucumber bring balance to this light yet protein-packed meal.

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NUTRITION

425kcal
Protein
57.8g
Fat
12.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 can Tuna (142g)

1 cup Nonfat Greek Yogurt (245g)

1/4 Avocado (50g)

1 stalk Celery (40g)

1/8 red Onion (15g)

1/4 cup diced Cucumber (40g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Add the nonfat Greek yogurt to the tuna and mix until well combined.

  • 3

    Dice the celery, red onion, avocado, and cucumber into small pieces.

  • 4

    Fold the diced vegetables and avocado into the tuna and yogurt mixture.

  • 5

    Drizzle in the olive oil and lemon juice to add brightness to the salad.

  • 6

    Stir in the chopped fresh dill and parsley, ensuring an even distribution of the herbs.

  • 7

    Season with a pinch of salt and pepper to taste, if desired.

  • 8

    Serve immediately or chill in the refrigerator for 20 minutes to enhance the flavors.

Lemon-Dill Tuna Salad with Fresh Herbs

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

Lemon-Dill Tuna Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad with Fresh Herbs

A refreshing and zesty tuna salad bursting with bright lemon, crunchy celery, and the aromatic charm of fresh dill and parsley. The creamy nonfat Greek yogurt adds a luxurious texture, while subtle hints of red onion and cucumber bring balance to this light yet protein-packed meal.

NUTRITION

425kcal
Protein
57.8g
Fat
12.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 can Tuna (142g)

1 cup Nonfat Greek Yogurt (245g)

1/4 Avocado (50g)

1 stalk Celery (40g)

1/8 red Onion (15g)

1/4 cup diced Cucumber (40g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Add the nonfat Greek yogurt to the tuna and mix until well combined.

  • 3

    Dice the celery, red onion, avocado, and cucumber into small pieces.

  • 4

    Fold the diced vegetables and avocado into the tuna and yogurt mixture.

  • 5

    Drizzle in the olive oil and lemon juice to add brightness to the salad.

  • 6

    Stir in the chopped fresh dill and parsley, ensuring an even distribution of the herbs.

  • 7

    Season with a pinch of salt and pepper to taste, if desired.

  • 8

    Serve immediately or chill in the refrigerator for 20 minutes to enhance the flavors.