Description
A lighter, health-conscious take on tuna salad made with Greek yogurt, dill pickles, and fresh vegetables for a delightful crunch.
Ingredients
- 1 can of tuna, drained
- 1/2 cup Greek yogurt
- 1/4 cup dill pickles, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 1/4 cup red onion, chopped (optional)
- 2 celery stalks, chopped (optional)
Instructions
- In a mixing bowl, combine the drained tuna, Greek yogurt, chopped dill pickles, and Dijon mustard.
- Add the fresh dill, salt, and pepper, mixing until well combined.
- If using, incorporate the red onion and chopped celery into the mixture, stirring to blend all ingredients evenly.
- Adjust seasoning as necessary to suit your preference.
- Serve on lettuce wraps, whole grain bread, or as a dip with fresh vegetables.
Notes
Chill the salad for about 30 minutes before serving to allow flavors to meld. Adjust ingredients for personal taste preferences.