Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

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

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

Enjoy a refreshing bowl of tuna salad featuring tender chunks of tuna mixed with a silky blend of Greek yogurt and a slice of creamy avocado. Fresh chopped celery, red bell pepper, cucumber, and aromatic herbs elevate the dish with satisfying crunch and bright flavors. A drizzle of olive oil and a squeeze of lemon juice tie the flavors together, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

413kcal
Protein
35.9g
Fat
20.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz drained) Canned Tuna in Water

1 large boiled egg

1/3 cup Low-Fat Greek Yogurt

1/2 medium Avocado

1/4 cup diced Red Bell Pepper

1/4 cup diced Celery

1/4 cup diced Cucumber

2 tbsp Fresh Herbs (Parsley & Dill)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, flake the drained tuna with a fork.

  • 2

    Chop the boiled egg and add it to the tuna along with the diced avocado.

  • 3

    Mix in the Greek yogurt until the mixture becomes creamy.

  • 4

    Add in the diced red bell pepper, celery, and cucumber.

  • 5

    Stir in the chopped fresh herbs and drizzle with olive oil and lemon juice.

  • 6

    Season with salt and pepper to taste and mix well.

  • 7

    Serve immediately, or chill for 30 minutes to allow the flavors to meld together.

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

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

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Herbs and Crunchy Veggies

Enjoy a refreshing bowl of tuna salad featuring tender chunks of tuna mixed with a silky blend of Greek yogurt and a slice of creamy avocado. Fresh chopped celery, red bell pepper, cucumber, and aromatic herbs elevate the dish with satisfying crunch and bright flavors. A drizzle of olive oil and a squeeze of lemon juice tie the flavors together, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

413kcal
Protein
35.9g
Fat
20.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz drained) Canned Tuna in Water

1 large boiled egg

1/3 cup Low-Fat Greek Yogurt

1/2 medium Avocado

1/4 cup diced Red Bell Pepper

1/4 cup diced Celery

1/4 cup diced Cucumber

2 tbsp Fresh Herbs (Parsley & Dill)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, flake the drained tuna with a fork.

  • 2

    Chop the boiled egg and add it to the tuna along with the diced avocado.

  • 3

    Mix in the Greek yogurt until the mixture becomes creamy.

  • 4

    Add in the diced red bell pepper, celery, and cucumber.

  • 5

    Stir in the chopped fresh herbs and drizzle with olive oil and lemon juice.

  • 6

    Season with salt and pepper to taste and mix well.

  • 7

    Serve immediately, or chill for 30 minutes to allow the flavors to meld together.