Name: Tuna and Greek Yogurt Crunchy Veggie Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Canned Tuna (drained); 1/4 cup Nonfat Greek Yogurt; 1 large Hard-boiled Egg; 1 stalk Celery (diced); 2 tablespoons Red Onion (minced); 1/2 cup Cucumber (sliced); 1/2 medium Avocado (sliced); 1 tablespoon Walnuts (chopped); 2 cups Baby Spinach; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Tuna and Greek Yogurt Crunchy Veggie Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna and Greek Yogurt Crunchy Veggie Salad

Flaked tuna tossed with creamy Greek yogurt, crisp celery, and red onion, served over fresh spinach with a sliced hard-boiled egg and buttery avocado.

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NUTRITION

Protein

33.7g

Fat

21.3g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Canned Tuna (drained)

1/4 cup Nonfat Greek Yogurt

1 large Hard-boiled Egg

1 stalk Celery (diced)

2 tablespoons Red Onion (minced)

1/2 cup Cucumber (sliced)

1/2 medium Avocado (sliced)

1 tablespoon Walnuts (chopped)

2 cups Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Drain the tuna thoroughly and place it in a medium mixing bowl.
2
Add the Greek yogurt, Dijon mustard, lemon juice, diced celery, and minced red onion to the bowl.
3
Fold the ingredients together until the tuna is well-coated and the mixture is creamy.
4
Arrange the baby spinach on a large plate or in a salad bowl as a base.
5
Scoop the tuna salad mixture onto the center of the spinach bed.
6
Garnish the salad with the sliced cucumber, sliced hard-boiled egg, and avocado.
7
Top with chopped walnuts and a crack of fresh black pepper before serving.