Creamy Tuna Salad with Crisp Vegetables

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

Creamy Tuna Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Vegetables

Enjoy a refreshing and satisfying bowl of creamy tuna salad, featuring tender chunks of tuna mingled with crisp celery, red bell pepper, and cucumber. The addition of smooth, ripe avocado and tangy lemon dressing creates a harmonious blend of flavors, making this salad a vibrant meal perfect for any time of day.

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NUTRITION

382kcal
Protein
41.3g
Fat
17g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Tuna

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1/4 cup diced Cucumber

1/2 Avocado

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and transfer it to a mixing bowl.

  • 2

    Chop the celery, red bell pepper, and dice the cucumber. Add them to the bowl with the tuna.

  • 3

    In a separate bowl, mash the avocado until smooth. Mix in the nonfat Greek yogurt and lemon juice to form a creamy dressing.

  • 4

    Pour the creamy mixture over the tuna and chopped vegetables.

  • 5

    Gently stir until all ingredients are well combined. Season with salt and pepper to taste.

  • 6

    Serve chilled or at room temperature for a refreshing and nutritious meal.

Creamy Tuna Salad with Crisp Vegetables

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

Creamy Tuna Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Vegetables

Enjoy a refreshing and satisfying bowl of creamy tuna salad, featuring tender chunks of tuna mingled with crisp celery, red bell pepper, and cucumber. The addition of smooth, ripe avocado and tangy lemon dressing creates a harmonious blend of flavors, making this salad a vibrant meal perfect for any time of day.

NUTRITION

382kcal
Protein
41.3g
Fat
17g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Tuna

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1/4 cup diced Cucumber

1/2 Avocado

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and transfer it to a mixing bowl.

  • 2

    Chop the celery, red bell pepper, and dice the cucumber. Add them to the bowl with the tuna.

  • 3

    In a separate bowl, mash the avocado until smooth. Mix in the nonfat Greek yogurt and lemon juice to form a creamy dressing.

  • 4

    Pour the creamy mixture over the tuna and chopped vegetables.

  • 5

    Gently stir until all ingredients are well combined. Season with salt and pepper to taste.

  • 6

    Serve chilled or at room temperature for a refreshing and nutritious meal.