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Tuna salad made with Greek yogurt, served on a bed of lettuce
Pair this Low-Carb, High-Protein Tuna Salad with a side of sliced avocado or a handful of cherry tomatoes for added nutrients. It also makes a great filling for stuffed bell peppers or a topping for a bed of mixed greens.
2 cans of sustainably sourced tuna (packed in water), drained
1/2 cup Greek yogurt (unsweetened)
1/4 cup celery, finely chopped
1/4 cup red onion, finely diced
1/4 cup cucumber, finely diced
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Butter lettuce leaves for serving
In a large mixing bowl, combine the drained tuna, Greek yogurt, celery, red onion, cucumber, fresh dill, and lemon juice.
Mix the ingredients thoroughly until well combined.
Season with salt and pepper to taste, keeping in mind your personal preferences and dietary requirements.
Refrigerate the tuna salad for at least 30 minutes to allow the flavors to meld.
When ready to serve, spoon the tuna salad onto individual butter lettuce leaves, creating a refreshing and low-carb "wrap."
Garnish with additional dill or a squeeze of lemon juice if desired.
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