Name: Tuna and Roasted Broccoli Salad with Lemon Almond Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.7 ounces Canned Tuna (in water); 2 cups Fresh Broccoli florets; 2 cups Mixed Greens; 1 teaspoon Almond Butter; 1 teaspoon Slivered Almonds; 1 tablespoon Lemon Juice

Tuna and Roasted Broccoli Salad with Lemon Almond Dressing

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

YOUR SOLIN GENERATED RECIPE

Tuna and Roasted Broccoli Salad with Lemon Almond Dressing

Roasted broccoli and flaky tuna tossed with fresh greens in a zesty lemon-almond vinaigrette, finished with a sprinkle of toasted almonds.

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NUTRITION

Protein

41.9g

Fat

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces Canned Tuna (in water)

2 cups Fresh Broccoli florets

2 cups Mixed Greens

1 teaspoon Almond Butter

1 teaspoon Slivered Almonds

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Cut the broccoli into small bite-sized florets and spread them evenly on the prepared baking sheet.
3
Lightly mist the broccoli with a touch of olive oil spray and season with sea salt and black pepper.
4
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
5
While the broccoli is roasting, whisk together the almond butter, fresh lemon juice, and a splash of warm water in a small bowl until the dressing is creamy and smooth.
6
Drain the canned tuna thoroughly and flake it with a fork into a large mixing bowl.
7
Add the warm roasted broccoli and the mixed greens to the bowl with the tuna.
8
Drizzle the lemon almond dressing over the salad and toss everything together until well coated.
9
Serve immediately topped with slivered almonds for a satisfying toasted crunch.