Name: Mediterranean Triple-Fish Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz canned skipjack tuna; 2 oz canned sardines; 2 oz canned wild salmon; 0.25 cup non-fat Greek yogurt; 1 cup English cucumber; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Triple-Fish Salad

Flaky tuna, sardines, and salmon tossed in a creamy Greek yogurt dressing with crisp English cucumbers for a refreshing, protein-packed lunch.

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NUTRITION

Protein

54.6g

Fat

20.0g

Carbs

7.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz canned skipjack tuna

2 oz canned sardines

2 oz canned wild salmon

0.25 cup non-fat Greek yogurt

1 cup English cucumber

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Drain the canned tuna, sardines, and salmon thoroughly to ensure the salad has a firm texture.
2
In a medium mixing bowl, flake the tuna and salmon with a fork, and gently break the sardines into bite-sized pieces.
3
Dice the English cucumber into small, uniform cubes and finely chop the fresh dill.
4
In a separate small bowl, whisk together the Greek yogurt, extra virgin olive oil, and fresh lemon juice until the dressing is smooth.
5
Add the diced cucumbers and chopped dill to the fish mixture, then pour the yogurt dressing over the top.
6
Season with sea salt and black pepper, then fold everything together until the ingredients are well combined and creamy.
7
Serve immediately or chill for 30 minutes to allow the Mediterranean flavors to meld together.