Description
A flavorful twist on traditional tuna salad featuring creamy yogurt, crunchy vegetables, and tangy dill pickles.
Ingredients
Scale
- 1/4 cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp relish (sweet or dill)
- 1 tbsp dill pickle juice
- 1 tsp whole grain mustard (or Dijon)
- 1/2 tsp dried dill
- Salt and pepper to taste
- 20 oz canned white tuna (drained, packed in water)
- 2/3 cup dill pickles, chopped (well drained)
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
Instructions
- In a large bowl, mix together the Greek yogurt, light mayonnaise, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper.
- Add the drained tuna, diced pickles, celery, and green onions into the bowl.
- Stir gently but thoroughly until everything is well combined.
- Let the salad chill in the refrigerator for at least 1 hour before serving.
- Serve in lettuce wraps, on toasted bread, or alongside crackers.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3-5 days. Adjust seasoning to personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 25mg