Superfood Fall Salad
9.7g
Net Carbs
35.0g
Protein
30.1g
Fat
5.3g
Fiber
407
Calories
Ingredients:
- 1/8 cup Greek Yogurt, plain, unsweetened, whole milk
- 1 tablespoon White Wine Vinegar
- 1/2 cup Broccoli, florets, raw
- 1 tablespoon Olive Oil
- 2 tablespoons Scallion (green onion, chopped)
- 1 tablespoon Parsley, fresh
- 5 each Cherry or Grape Tomato
- 56 3/4 grams (1 large=186g) Yellow Bell Pepper
- 7 leaves Basil
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper, ground
- 1 1/2 cup (42.5g) Spinach, baby
- 3 1/3 ounce(s) Tuna, yellowfin jarred fillet in olive oil
- 1 tablespoon Sunflower Seeds, hulled, roasted
Directions:
- Steam bite size broccoli florets for 5 minutes, or until desired level of tenderness.
- While the broccoli steams, in the jar of a blender combine yogurt, scallions, olive oil, vinegar, parsley, basil, salt and pepper. Blend until well combined and the herbs are broken down. Taste and add salt to desired level.
- Assemble salad by placing spinach in the bottom of a bowl. Top with quartered cherry tomatoes, chopped bell pepper, broccoli, sunflower seeds, and tuna fillets. Drizzle with yogurt dressing and enjoy!
One serving of this recipe helps support immune function by providing over 30% of the daily value of vitamin A, over 100% of the daily value of vitamin C, and over 100% of the daily value of selenium. See https://www.atkins.com/how-it-works/immune-support to learn more about how each of these nutrients work to support immune system health.
