YOUR SOLIN GENERATED RECIPE
Dill Tuna Salad with Celery
Flaky tuna tossed in a creamy, herb-flecked Greek yogurt dressing with crisp celery and zesty lemon, served alongside buttery avocado and toasted sprouted bread.
INGREDIENTS
6 oz Canned tuna
0.5 cup Nonfat Greek yogurt
1 tbsp Dijon mustard
1 tbsp Lemon juice
0.5 cup Celery
2 tbsp Red onion
2 tbsp Fresh dill
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 whole Avocado
1 slice Sprouted grain bread
2 cup Mixed baby greens
PREPARATION
Drain the canned tuna thoroughly in a fine-mesh sieve to ensure the salad remains thick and creamy.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth.
Add the drained tuna to the bowl and use a fork to flake it into small pieces, stirring to coat every morsel in the yogurt dressing.
Fold in the finely diced celery, minced red onion, and chopped fresh dill until the vegetables are evenly distributed.
Toast the slice of sprouted grain bread until it reaches a golden-brown color and a firm, crisp texture.
Place the mixed baby greens on a plate, top with the prepared tuna salad, and serve with the sliced avocado and toasted bread on the side.