Low Carb Mediterranean Canned Tuna and Cucumber Salad
8.0g
Net Carbs
14.6g
Protein
14.8g
Fat
6.4g
Fiber
321
Calories
Ingredients:
- 12 eas fresh red cherry tomatoes USDA
- 1 ea fresh cucumber FNDDS
- 1 ea fresh avocado USDA
- 1/2 ea fresh red onion, medium, 2 1/2" USDA
- 2 tablespoons lemon juice FNDDS
- 1/4 cup olive oil USDA
- 8 ounces canned light tuna, in water, drained, 12.5 oz can USDA
- 1/2 cup canned chickpeas USDA
- 16 eas green olives, large FNDDS
- 2 tablespoons fresh parsley, chopped USDA
- 1 teaspoon lemon zest USDA
- 3/4 teaspoon table salt USDA
- 1/2 teaspoon fresh garlic FNDDS
- 1/4 teaspoon dried oregano, leaves USDA
- 1/4 teaspoon black pepper, ground USDA
Directions:
- Slice the cucumber in half lengthwise, then into ¼-inch slices. Halve grape tomatoes, slice ½-inch red onion slices into sixths, thickly slice avocado, and halve green olives.
- Add all the prepared vegetables to a large bowl with the drained and rinsed chickpeas and drained and rinsed tuna.
- In a small bowl, or jar with a tightfitting lid, whisk together olive oil, lemon juice, minced parsley, lemon zest, salt, minced or pressed garlic, dried oregano, and ground pepper. Pour over the vegetables and tuna and gently fold until vegetables are evenly coated. Serve immediately or store in the refrigerator for up to 5 days. Each serving is about 1 2/3 cups.
