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 vibrant and satisfying salad featuring tender chunks of canned tuna blended with a creamy, tangy nonfat Greek yogurt dressing. Fresh crunch from celery, red onion, cucumber, and baby spinach brightens up every bite, while a drizzle of olive oil and a squeeze of lemon elevate the dish with a burst of flavor. Perfect as a light meal any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
42.8g
Fat
15.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna in Water

1/3 cup Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 stalk Celery

1/4 medium Red Onion, quartered

1/2 cup sliced Cucumber

1 tablespoon Lemon Juice

1 teaspoon Fresh Dill

1 cup Baby Spinach

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Chop the celery, red onion, cucumber, and baby spinach into bite-sized pieces.

  • 3

    Add the chopped vegetables to the bowl with tuna.

  • 4

    Stir in the nonfat Greek yogurt and fresh dill, mixing until well combined.

  • 5

    Drizzle in the extra virgin olive oil and lemon juice, then season with salt and pepper to taste.

  • 6

    Toss the salad gently to ensure the dressing coats all ingredients evenly.

  • 7

    Serve chilled or at room temperature, enjoying the creamy and refreshing flavors.

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 vibrant and satisfying salad featuring tender chunks of canned tuna blended with a creamy, tangy nonfat Greek yogurt dressing. Fresh crunch from celery, red onion, cucumber, and baby spinach brightens up every bite, while a drizzle of olive oil and a squeeze of lemon elevate the dish with a burst of flavor. Perfect as a light meal any time of the day.

NUTRITION

347kcal
Protein
42.8g
Fat
15.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Tuna in Water

1/3 cup Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 stalk Celery

1/4 medium Red Onion, quartered

1/2 cup sliced Cucumber

1 tablespoon Lemon Juice

1 teaspoon Fresh Dill

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

    Chop the celery, red onion, cucumber, and baby spinach into bite-sized pieces.

  • 3

    Add the chopped vegetables to the bowl with tuna.

  • 4

    Stir in the nonfat Greek yogurt and fresh dill, mixing until well combined.

  • 5

    Drizzle in the extra virgin olive oil and lemon juice, then season with salt and pepper to taste.

  • 6

    Toss the salad gently to ensure the dressing coats all ingredients evenly.

  • 7

    Serve chilled or at room temperature, enjoying the creamy and refreshing flavors.