YOUR SOLIN GENERATED RECIPE
Herby Tuna Salad with Crisp Vegetables
Flaked tuna tossed in a creamy Greek yogurt dressing with fresh dill and crunchy cucumbers for a refreshing, protein-packed bite.
INGREDIENTS
6 oz Canned tuna in water
0.5 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
1 tsp Dijon mustard
1 tbsp Fresh lemon juice
1 tbsp Fresh dill
1 tbsp Fresh parsley
0.5 cup Cucumber
1 stalk Celery
2 tbsp Red onion
0.25 whole Avocado
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking the pieces apart with a fork.
In a separate small bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth.
Finely dice the cucumber, celery, and red onion, then chop the fresh dill and parsley.
Add the diced vegetables and chopped herbs to the bowl with the flaked tuna.
Pour the yogurt dressing over the tuna mixture and fold everything together until the ingredients are evenly coated.
Gently dice the avocado and stir it into the salad just before serving to maintain its creamy texture.
Serve immediately as a salad, in large lettuce leaves, or chilled for later use.