YOUR SOLIN GENERATED RECIPE
Creamy Tuna and Kale Yogurt Salad
Flaked wild tuna tossed in a zesty Greek yogurt dressing with crisp kale and creamy avocado for a satisfyingly crunch-filled lunch.
INGREDIENTS
6 oz Canned tuna in water
0.5 cup Non-fat Greek yogurt
2 cup Kale
0.25 whole Avocado
1 tbsp Lemon juice
1 tsp Dijon mustard
2 tbsp Red onion
1 stalk Celery
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the chopped kale in a large mixing bowl and drizzle with half of the lemon juice. Use your hands to massage the kale for 1-2 minutes until it becomes tender and dark green.
In a small separate bowl, whisk together the Greek yogurt, Dijon mustard, remaining lemon juice, sea salt, and black pepper until smooth.
Drain the canned tuna thoroughly and add it to the bowl with the massaged kale.
Finely dice the red onion and celery, then add them to the kale and tuna mixture.
Pour the yogurt dressing over the salad and toss well to ensure every leaf and tuna flake is evenly coated.
Gently fold in the diced avocado right before serving to keep it from mashing, and enjoy immediately.