Veggie Tuna Salad
Looking for a quick and easy lunch in a crunch? I give classic tuna salad a colorful (and healthful) spin by tossing in some fresh, crispy veggies.
Then, I do a quick mix and stir with the light mayo and lemon juice for added pizzazz and to create a super satisfying mid-day meal. I like to serve it on a bed of fresh spinach leaves (oh hello, nature’s multivitamin!), but you can also opt for a toasted English muffin or whole grain roll. Total lunch love.
Try my Parm and Pepper Egg White Salad.
Veggie Tuna Salad
Looking for a quick and easy lunch in a crunch? I give classic tuna salad a colorful (and healthful) spin by tossing in some fresh, crispy veggies.
Ingredients
- 1 can light tuna, packed in water, drained
- ½ carrot, peeled and finely diced
- ½ stalk celery, finely diced
- ¼ red bell pepper, finely diced
- ¼ yellow bell pepper, finely diced
- ½ scallion, green onion, minced
- 1 tablespoon reduced-fat mayonnaise
- ½ teaspoon lemon juice
- 2 to 3 cups spinach leaves
- Tomato slices
Instructions
- In a medium bowl, flake the tuna into small pieces with fork. Add the carrot, celery, red and yellow pepper, scallion, mayonnaise, and lemon juice, and mix well with a fork.
- Line a plate with the spinach and tomato slices and place the tuna mixture on top.
Nutrition Information per serving
Calories: 220Carbohydrates: 9gProtein: 34gTotal Fat: 5g— Unsaturated Fat: 4.5g— Saturated Fat: 0.5gCholesterol: 80mgSodium: 790mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin A: 5013IUVitamin C: 113mgIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
