Creamy Tuna Salad with Crisp Celery and Fresh Dill

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

Creamy Tuna Salad with Crisp Celery and Fresh Dill

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Dill

A refreshing, protein-packed tuna salad that blends the creaminess of Greek yogurt and avocado with the crunch of celery and a burst of fresh dill. Enhanced with a touch of lemon and olive oil, this salad is perfect served over greens or on its own, providing a satisfying balance of textures and vibrant flavors.

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NUTRITION

414kcal
Protein
51.4g
Fat
18g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cans Canned Tuna in Water (≈195g)

2 tbsp Plain Nonfat Greek Yogurt

1/4 Avocado (≈50g)

1 Hard-Boiled Egg

1 medium stalk Celery (≈40g)

1 tbsp chopped Red Onion (≈10g)

2 tsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a medium bowl, gently flake the canned tuna using a fork.

  • 2

    Add the Greek yogurt and mash the avocado in a separate small bowl; then combine them with the tuna.

  • 3

    Chop the hard-boiled egg, celery, and red onion finely, and add to the mixture.

  • 4

    Stir in the fresh dill, lemon juice, and olive oil until the components are well incorporated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Refrigerate the salad for at least 15 minutes to allow flavors to meld, or serve immediately over a bed of greens if desired.

Creamy Tuna Salad with Crisp Celery and Fresh Dill

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

Creamy Tuna Salad with Crisp Celery and Fresh Dill

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Dill

A refreshing, protein-packed tuna salad that blends the creaminess of Greek yogurt and avocado with the crunch of celery and a burst of fresh dill. Enhanced with a touch of lemon and olive oil, this salad is perfect served over greens or on its own, providing a satisfying balance of textures and vibrant flavors.

NUTRITION

414kcal
Protein
51.4g
Fat
18g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cans Canned Tuna in Water (≈195g)

2 tbsp Plain Nonfat Greek Yogurt

1/4 Avocado (≈50g)

1 Hard-Boiled Egg

1 medium stalk Celery (≈40g)

1 tbsp chopped Red Onion (≈10g)

2 tsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a medium bowl, gently flake the canned tuna using a fork.

  • 2

    Add the Greek yogurt and mash the avocado in a separate small bowl; then combine them with the tuna.

  • 3

    Chop the hard-boiled egg, celery, and red onion finely, and add to the mixture.

  • 4

    Stir in the fresh dill, lemon juice, and olive oil until the components are well incorporated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Refrigerate the salad for at least 15 minutes to allow flavors to meld, or serve immediately over a bed of greens if desired.