Creamy Tuna Salad with Crisp Celery and Fresh Herbs

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 Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

Enjoy a refreshing and hearty tuna salad featuring tender chunks of canned tuna blended with creamy nonfat Greek yogurt and a mix of crisp celery and zesty red onion. The salad is brightened with a squeeze of lemon, a dash of olive oil, and fresh herbs that lend a burst of flavor, all tied together by the added richness of a hard-boiled egg and avocado. Perfect as a quick lunch or light dinner, this dish is both satisfying and nutritionally balanced.

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NUTRITION

370kcal
Protein
39.3g
Fat
17.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 can Tuna in Water (~142g drained)

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery (50g)

1/4 cup diced Red Onion

1 tsp Olive Oil

1/3 portion Avocado (~50g)

1 large hard-boiled Egg

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and place it in a medium mixing bowl.

  • 2

    Add the plain Greek yogurt to the tuna and gently stir until well combined for a creamy texture.

  • 3

    Dice the celery, red onion, avocado, and hard-boiled egg. Add them to the bowl with tuna.

  • 4

    Drizzle in the olive oil and lemon juice, then sprinkle with fresh herbs, salt, and pepper.

  • 5

    Toss all ingredients together until evenly mixed. Adjust seasoning if necessary.

  • 6

    Serve immediately or chill in the refrigerator for 20-30 minutes to let the flavors meld.

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

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 Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Crisp Celery and Fresh Herbs

Enjoy a refreshing and hearty tuna salad featuring tender chunks of canned tuna blended with creamy nonfat Greek yogurt and a mix of crisp celery and zesty red onion. The salad is brightened with a squeeze of lemon, a dash of olive oil, and fresh herbs that lend a burst of flavor, all tied together by the added richness of a hard-boiled egg and avocado. Perfect as a quick lunch or light dinner, this dish is both satisfying and nutritionally balanced.

NUTRITION

370kcal
Protein
39.3g
Fat
17.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 can Tuna in Water (~142g drained)

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery (50g)

1/4 cup diced Red Onion

1 tsp Olive Oil

1/3 portion Avocado (~50g)

1 large hard-boiled Egg

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and place it in a medium mixing bowl.

  • 2

    Add the plain Greek yogurt to the tuna and gently stir until well combined for a creamy texture.

  • 3

    Dice the celery, red onion, avocado, and hard-boiled egg. Add them to the bowl with tuna.

  • 4

    Drizzle in the olive oil and lemon juice, then sprinkle with fresh herbs, salt, and pepper.

  • 5

    Toss all ingredients together until evenly mixed. Adjust seasoning if necessary.

  • 6

    Serve immediately or chill in the refrigerator for 20-30 minutes to let the flavors meld.