Creamy Flaked Tuna and Salmon Salad with Tangy Relish

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

Creamy Flaked Tuna and Salmon Salad with Tangy Relish

YOUR SOLIN GENERATED RECIPE

Creamy Flaked Tuna and Salmon Salad with Tangy Relish

This vibrant, protein-packed salad features tender flaked canned tuna and wild salmon mixed with a tangy relish of red onion, celery, capers, and fresh lemon juice. A light coating of nonfat Greek yogurt and a drizzle of olive oil create a creamy dressing that brings the flavors together. Enjoy it over a bed of crisp mixed greens for a meal that’s both refreshing and satisfying.

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NUTRITION

332kcal
Protein
48.5g
Fat
11.6g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz) Canned Tuna in Water

1 can (3 oz) Canned Salmon in Water

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/8 cup chopped Red Onion

1/4 cup diced Celery

1 tsp Capers

1 tbsp Lemon Juice

1 cup Mixed Salad Greens

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PREPARATION

  • 1

    Drain the canned tuna and salmon, and flake them gently with a fork in a medium mixing bowl.

  • 2

    Add the chopped red onion, diced celery, and capers to the bowl.

  • 3

    In a small separate bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, and lemon juice until the dressing is smooth.

  • 4

    Pour the dressing over the seafood and vegetables, and toss gently to combine all the flavors.

  • 5

    Layer the mixed salad greens on a serving plate, and top with the creamy tuna and salmon mixture.

  • 6

    Season with salt and pepper to taste if desired, and serve immediately.

Creamy Flaked Tuna and Salmon Salad with Tangy Relish

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

Creamy Flaked Tuna and Salmon Salad with Tangy Relish

YOUR SOLIN GENERATED RECIPE

Creamy Flaked Tuna and Salmon Salad with Tangy Relish

This vibrant, protein-packed salad features tender flaked canned tuna and wild salmon mixed with a tangy relish of red onion, celery, capers, and fresh lemon juice. A light coating of nonfat Greek yogurt and a drizzle of olive oil create a creamy dressing that brings the flavors together. Enjoy it over a bed of crisp mixed greens for a meal that’s both refreshing and satisfying.

NUTRITION

332kcal
Protein
48.5g
Fat
11.6g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz) Canned Tuna in Water

1 can (3 oz) Canned Salmon in Water

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/8 cup chopped Red Onion

1/4 cup diced Celery

1 tsp Capers

1 tbsp Lemon Juice

1 cup Mixed Salad Greens

PREPARATION

  • 1

    Drain the canned tuna and salmon, and flake them gently with a fork in a medium mixing bowl.

  • 2

    Add the chopped red onion, diced celery, and capers to the bowl.

  • 3

    In a small separate bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, and lemon juice until the dressing is smooth.

  • 4

    Pour the dressing over the seafood and vegetables, and toss gently to combine all the flavors.

  • 5

    Layer the mixed salad greens on a serving plate, and top with the creamy tuna and salmon mixture.

  • 6

    Season with salt and pepper to taste if desired, and serve immediately.