Name: Tuna and Egg Salad Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Canned Tuna in Water, drained; 1 large Hard-Boiled Egg, chopped; 1 ounce Feta Cheese, crumbled; 1/4 cup Nonfat Greek Yogurt; 1/2 cup Cucumber, diced; 1/2 cup Red Bell Pepper, diced; 1 stalk Celery, sliced; 1/2 tablespoon Extra Virgin Olive Oil; 1 teaspoon Dijon Mustard

Tuna and Egg Salad Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tuna and Egg Salad Bowl with Crunchy Vegetables

Flaked tuna and hard-boiled egg tossed with a creamy Greek yogurt dressing, served over crisp cucumbers and peppers with tangy crumbled feta.

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NUTRITION

Protein

39.7g

Fat

19.3g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Canned Tuna in Water, drained

1 large Hard-Boiled Egg, chopped

1 ounce Feta Cheese, crumbled

1/4 cup Nonfat Greek Yogurt

1/2 cup Cucumber, diced

1/2 cup Red Bell Pepper, diced

1 stalk Celery, sliced

1/2 tablespoon Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

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PREPARATION

1
In a medium mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, and olive oil until smooth.
2
Add the drained tuna and chopped hard-boiled egg to the bowl, folding gently to combine with the dressing.
3
Season the tuna mixture with a pinch of salt and cracked black pepper to taste.
4
In a separate serving bowl, layer the diced cucumber, red bell pepper, and sliced celery to create a crunchy base.
5
Scoop the tuna and egg salad over the vegetables.
6
Top the bowl with the crumbled feta cheese and an extra sprinkle of fresh herbs if desired.