Name: Tuna and Greek Yogurt Dip with Sliced Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Canned Tuna in Water; 1/2 cup Nonfat Greek Yogurt; 1/4 cup diced Red Bell Pepper; 1/4 cup diced Celery; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; Salt and Pepper to taste

Tuna and Greek Yogurt Dip with Sliced Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tuna and Greek Yogurt Dip with Sliced Vegetables

A refreshing, protein-packed dip combining flaky tuna and creamy nonfat Greek yogurt, enhanced with crunchy red bell pepper, crisp celery, and a touch of olive oil and lemon for brightness. Perfect served with fresh veggie sticks for a satisfying afternoon snack.

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NUTRITION

Protein

30.7g

Fat

9.5g

Carbs

10g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Tuna in Water

1/2 cup Nonfat Greek Yogurt

1/4 cup diced Red Bell Pepper

1/4 cup diced Celery

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
In a medium bowl, combine the drained tuna and nonfat Greek yogurt.
2
Stir in the diced red bell pepper and celery.
3
Add the olive oil and lemon juice, mixing until well incorporated.
4
Season with salt and pepper to taste.
5
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6
Serve with additional sliced vegetables if desired.