This makes a nice light lunch that is very tasty, and if you have it in Phase 3, you can add avocado.
Servings: 2
Tuna Salad
2 Cans Tuna, packed in water
6 Small Persian Cucumbers, diced
1 Cup Basil, chiffonade
1/4 Cup Red Onion, diced
1/4 Cup Lemon Juice
2 Tablespoons Dijon Mustard
Sea Salt and Freshly Ground Pepper, to taste
2 Cups Chopped Fresh Spinach
1/3 Cup Phase 2 Lunch: Dressing
Dressing
1/2 Cup Peeled and Chopped Cucumber
1 Clove Garlic
3 Teaspoons Balsamic Vinegar
2 Teaspoons Cilantro or Parsley
1 Teaspoon Dill
1/2 Teaspoon Stevia or Xylitol
1/8 Teaspoon Sea Salt
Tuna Salad
- Drain tuna well and mix with next 6 ingredients.
- Serve tuna over a bed of spinach
- Drizzle with dressing
Dressing
- Place all ingredients in a blender and blend until smooth
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