Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast.
2/3 cup
  • 1/4cupnonfat plain Greek yogurt
  • 1/4cuplow-fat mayonnaise
  • 1Tbspwhole-grain mustard
  • 1tsplemon juice
  • 1tspchopped fresh dill or 1/4 teaspoon dried
  • 1/4tspkosher salt
  • Ground pepper to taste
  • 25-ounce cans chunk light tuna packed in olive oil, drained
  • 1small carrot, diced small
  • 2stalks celery, diced small
  • 1/4cupcoarsely chopped celery leaves or parsley
  • 1/4cupshredded radishes
  • 1/4cupdiced yellow bell pepper
  • 2Tbspminced red onion
  • 1scallion, thinly sliced
  • 8large Bibb lettuce leaves
  1. To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
  2. To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
  3. To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.
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