Creamy Tuna Salad with Fresh Vegetables

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

Creamy Tuna Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Vegetables

Enjoy a refreshing, protein-packed salad that marries the creamy tang of non-fat Greek yogurt with succulent tuna and crisp vegetables, accented by the rich flavors of avocado and a drizzle of olive oil. This vibrant dish is perfect for a light yet satisfying meal any time of day.

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NUTRITION

396kcal
Protein
36.7g
Fat
22.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water (drained)

1/4 cup Plain Non-Fat Greek Yogurt

1/2 stalk Celery, chopped

1/4 medium Red Bell Pepper, diced

2 tbsp Red Onion, finely chopped

1 cup Fresh Spinach

1/4 avocado, cubed

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a medium bowl, flake the canned tuna with a fork.

  • 2

    Add the Greek yogurt and mix until well combined with the tuna.

  • 3

    Stir in chopped celery, diced red bell pepper, and red onion.

  • 4

    Gently fold in the fresh spinach leaves, avocado cubes, and drizzle the extra virgin olive oil.

  • 5

    Season with salt and pepper to taste if desired.

  • 6

    Serve immediately or refrigerate for 30 minutes to let flavors meld before enjoying.

Creamy Tuna Salad with Fresh Vegetables

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

Creamy Tuna Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Vegetables

Enjoy a refreshing, protein-packed salad that marries the creamy tang of non-fat Greek yogurt with succulent tuna and crisp vegetables, accented by the rich flavors of avocado and a drizzle of olive oil. This vibrant dish is perfect for a light yet satisfying meal any time of day.

NUTRITION

396kcal
Protein
36.7g
Fat
22.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water (drained)

1/4 cup Plain Non-Fat Greek Yogurt

1/2 stalk Celery, chopped

1/4 medium Red Bell Pepper, diced

2 tbsp Red Onion, finely chopped

1 cup Fresh Spinach

1/4 avocado, cubed

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a medium bowl, flake the canned tuna with a fork.

  • 2

    Add the Greek yogurt and mix until well combined with the tuna.

  • 3

    Stir in chopped celery, diced red bell pepper, and red onion.

  • 4

    Gently fold in the fresh spinach leaves, avocado cubes, and drizzle the extra virgin olive oil.

  • 5

    Season with salt and pepper to taste if desired.

  • 6

    Serve immediately or refrigerate for 30 minutes to let flavors meld before enjoying.