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 refreshing twist on a classic tuna salad, where tender canned tuna meets a light creamy dressing made from nonfat Greek yogurt and a hint of lemon. Crisp vegetables add a delightful crunch, while a touch of olive oil enhances the flavors, making it a balanced meal perfect for any time of day.

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NUTRITION

388kcal
Protein
39.9g
Fat
20.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (85g)

1/3 cup Nonfat Greek Yogurt (80g)

1 Hard-Boiled Egg

1/2 cup sliced Cucumber (52g)

1/2 medium Bell Pepper (45g)

1 stalk Celery (40g)

5 Cherry Tomatoes (75g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and chop the hard-boiled egg into small pieces, and add to the bowl.

  • 3

    Add about 1/3 cup of nonfat Greek yogurt to the tuna and egg, mixing well to create a creamy texture.

  • 4

    Chop the cucumber, bell pepper, celery, and halve the cherry tomatoes. Add these crisp vegetables to the bowl.

  • 5

    Drizzle in 1 tablespoon of extra virgin olive oil and 1 tablespoon of fresh lemon juice, then season with salt and pepper as desired.

  • 6

    Gently toss all ingredients until well combined, ensuring the dressing coats the mixture evenly.

  • 7

    Serve immediately to enjoy the crisp vegetables and creamy tuna salad.

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 refreshing twist on a classic tuna salad, where tender canned tuna meets a light creamy dressing made from nonfat Greek yogurt and a hint of lemon. Crisp vegetables add a delightful crunch, while a touch of olive oil enhances the flavors, making it a balanced meal perfect for any time of day.

NUTRITION

388kcal
Protein
39.9g
Fat
20.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (85g)

1/3 cup Nonfat Greek Yogurt (80g)

1 Hard-Boiled Egg

1/2 cup sliced Cucumber (52g)

1/2 medium Bell Pepper (45g)

1 stalk Celery (40g)

5 Cherry Tomatoes (75g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and chop the hard-boiled egg into small pieces, and add to the bowl.

  • 3

    Add about 1/3 cup of nonfat Greek yogurt to the tuna and egg, mixing well to create a creamy texture.

  • 4

    Chop the cucumber, bell pepper, celery, and halve the cherry tomatoes. Add these crisp vegetables to the bowl.

  • 5

    Drizzle in 1 tablespoon of extra virgin olive oil and 1 tablespoon of fresh lemon juice, then season with salt and pepper as desired.

  • 6

    Gently toss all ingredients until well combined, ensuring the dressing coats the mixture evenly.

  • 7

    Serve immediately to enjoy the crisp vegetables and creamy tuna salad.