Hi guys, Tara here. I was raised in the South, and as such, family picnics, reunions, etc. always consisted of various types of mayonnaise-laden (Hellman’s, of course!) salads: chicken salad, egg salad (my Mom made the BEST), tuna salad, broccoli salad…you get the picture. I do still have a weakness for those types of salads, but I typically stay away from them and look for ways to make my own tasty fat-loss friendly variations. Below is my version of tuna salad. Hope you enjoy!
1 4.5 oz can “very low sodium” white albacore tuna, packed in water (I haven’t tried this, but you could very well use finely chopped chicken as well)
1 hard-boiled egg white, chopped
1/3 Granny Smith apple, finely chopped
1 small stalk celery, finely chopped
1 ½ tbs nonfat plain Greek yogurt
1 ½ tsp Dijon mustard
Mix all ingredients well and eat over salad greens. I usually make a huge salad with tons of finely chopped spinach (using my OXO chopper), broccoli, cucumber, etc. and add the tuna salad on top for a protein and veggie-packed lunch! Bon appétit!