It’s going to sound strange, but I actually made this salad for breakfast yesterday. I just happened to spy the zucchini and strawberries in the fridge and the idea hit me.
Actually, that’s only partially true. At first I envisioned a light zucchini and strawberry salad, then the tuna idea came when I started to brainstorm protein options.
The result was a super fun summer salad that was perfect all by itself. If I had a pita I might have stuffed it, but really, eating it with a fork and a side of carrots was a great meal!
Oh! And the herbs came out of my containers on the deck. If you haven’t taken the gardening leap, buy a small pot and grow some basil and mint. It’s super easy and so fun adding them to dishes!
Here’s what I did…
- 1 medium zucchini, cubed (mine totaled 18og)
- 4-5 fresh strawberries, diced (mine totaled 90g)
- 1 tsp olive oil (5g)
- 1 5 oz can of tuna, drained
- 1 tsp lemon juice
- 2 tbsp non-fat Greek yogurt (30g)
- ~10 fresh basil leaves, minced
- ~10 fresh mint leaves, minced
Put all the ingredients in a bowl and toss!
Don’t you just love easy recipes and summer produce?!
|Servings||Amt per Serving|
|200||6g||4g||old: 4||new: 5|