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.