Tuna and Corn Salad with Yogurt Dressing

Ingredients

• Corn1/2 unidad (125 g)
• Onion1/4 count (38 g)
• Lettuce1 cup (35 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

2. 2

   Step 2

   In the meantime, chop the bell pepper and cut the onion and lettuce into thin strips.

3. 3

   Step 3

   Drain an shred the tuna.

4. 4

   Step 4

   For the dressing: Mix the plain yogurt with the lemon juice, mustard and salt and pepper.

5. 5

   Step 5

   Put the tuna, corn, bell pepper, lettuce and onion in a bowl.

6. 6

   Step 6

   Pour the dressing, mix well and serve. If you want, add some parsley and/or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.