YOUR SOLIN GENERATED RECIPE
Creamy Tuna Salad with Fresh Herbs and Crisp Veggies
Enjoy a refreshing and creamy tuna salad that balances zesty lemon, rich olive oil, and the creaminess of avocado with the satisfying crunch of celery and red bell pepper. This salad is brought to life with a medley of fresh herbs, creating a delightful bite perfect for a light lunch that fuels your body with clean, nutritious ingredients.
INGREDIENTS
3 oz canned tuna
¼ cup plain nonfat Greek yogurt
1 large egg white
1 medium stalk celery
¼ medium red bell pepper
½ avocado
1 tbsp extra virgin olive oil
2 tbsp fresh mixed herbs
1 tbsp lemon juice
Salt & pepper to taste
PREPARATION
Drain the canned tuna and place it in a medium bowl.
Chop the celery, red bell pepper, and fresh herbs finely. Add them to the tuna.
Add the plain nonfat Greek yogurt and the egg white to the bowl, mixing well to combine.
Dice the avocado and gently fold it into the mixture.
Drizzle the extra virgin olive oil and lemon juice over the salad.
Season with salt and pepper to taste and stir until all ingredients are evenly coated.
Serve the salad chilled or at room temperature as a refreshing meal.