YOUR SOLIN GENERATED RECIPE
Zesty Tuna and Crab Salad Lettuce Cups
Chilled flaked tuna and tender imitation crab are tossed in a zesty, herb-flecked Greek yogurt dressing for a refreshing lunch served in crisp butter lettuce cups.
INGREDIENTS
5 oz canned tuna in water
4 oz imitation crab
0.25 cup nonfat Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
0.25 cup celery
2 tbsp red onion
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.25 whole avocado
4 large butter lettuce leaves
1 slice sprouted grain bread
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it apart with a fork.
Roughly chop the imitation crab into bite-sized pieces and add it to the bowl with the tuna.
In a small separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
Finely dice the celery and red onion, and mince the fresh dill.
Add the celery, onion, and dill to the seafood mixture, then pour the yogurt dressing over the top.
Gently fold all ingredients together until the seafood is evenly coated in the dressing.
Wash and pat dry the butter lettuce leaves, then arrange them on a plate.
Scoop the seafood salad into the lettuce cups and top with thin slices of avocado.
Toast the sprouted grain bread and serve on the side for a complete, high-protein meal.