TUNA SALAD with EGG & CARROTS
I have no idea what’s up with the neon carrots. Just super healthy, I guess! Anyway…
Wrap this quick and flavorful salad in a crunchy lettuce leaf and grab a bag of your favorite Soy Chips for a fast and nutritious lunch.
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Two 6-ounce cans solid white tuna in water, drained and flaked in big chunks
2 hard-boiled eggs, finely minced
1/4 cup finely grated carrot
1 tablespoon green onion, finely chopped
1/4 cup reduced-fat mayonnaise (my favorite is Hellman’s/Best Foods)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon finely chopped dill pickle OR sweet pickle relish
1 tablespoon dill pickle juice
In a small bowl combine the tuna, eggs, carrot, green onion, mayonnaise, salt, pepper, pickle, and pickle juice. Mix until well combined. Makes 4 servings.
Per Serving: Calories 211; Protein 23 g; Fat 7 g; Carbs 1g; Sugar 1 g; Sodium 520 mg
