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 vibrant, protein-packed tuna salad featuring tender chunks of light tuna blended with creamy nonfat Greek yogurt and a hint of tangy mustard, mixed with crisp, refreshing vegetables and a luxurious touch of avocado for extra creaminess. This balanced salad is a delightful mix of textures and flavors that shines as a light yet satisfying meal.

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NUTRITION

423kcal
Protein
45.8g
Fat
17.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Light Tuna in Water

1/3 cup Nonfat Greek Yogurt

1 large Hard-Boiled Egg

1/2 medium Avocado

1 cup Mixed Crisp Vegetables

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and flake it into a medium bowl.

  • 2

    Peel and chop the hard-boiled egg and add it to the bowl.

  • 3

    In a separate small bowl, mix nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

  • 4

    Dice the avocado and combine with the mixed crisp vegetables in a serving bowl.

  • 5

    Gently fold the tuna, egg, and yogurt dressing into the vegetable mix.

  • 6

    Taste and adjust seasoning if needed before serving.

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 vibrant, protein-packed tuna salad featuring tender chunks of light tuna blended with creamy nonfat Greek yogurt and a hint of tangy mustard, mixed with crisp, refreshing vegetables and a luxurious touch of avocado for extra creaminess. This balanced salad is a delightful mix of textures and flavors that shines as a light yet satisfying meal.

NUTRITION

423kcal
Protein
45.8g
Fat
17.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Light Tuna in Water

1/3 cup Nonfat Greek Yogurt

1 large Hard-Boiled Egg

1/2 medium Avocado

1 cup Mixed Crisp Vegetables

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and flake it into a medium bowl.

  • 2

    Peel and chop the hard-boiled egg and add it to the bowl.

  • 3

    In a separate small bowl, mix nonfat Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

  • 4

    Dice the avocado and combine with the mixed crisp vegetables in a serving bowl.

  • 5

    Gently fold the tuna, egg, and yogurt dressing into the vegetable mix.

  • 6

    Taste and adjust seasoning if needed before serving.