Tuna and Olive Salad with Yogurt and Parsley Dressing

Ingredients

• Olives8 count (40 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Parsley1 tablespoon (4 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Wash and drain the vegetables you will use in the salad.

2. 2

   Step 2

   Drain and shred the tuna in a salad bowl.

3. 3

   Step 3

   Cut the tomato into medium pieces and slice the cucumber.

4. 4

   Step 4

   Add the olives and the lettuce in strips. You can use a mix of green and red lettuce or your favorite leaves (spinach, arugula, watercress, etc.)

5. 5

   Step 5

   For the dressing: chop the parsley and mix with the natural yogurt, mustard, lemon juice and salt and pepper. You can replace the yogurt with any plant-based option.

6. 6

   Step 6

   Pour the dressing on the salad, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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