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Tuna & Celery Crunch Salad
A crunchy, no-cook high-protein lunch from your Week 4 FareRx bag - about 2g carb and 22g protein per serving (USDA-estimated).
8 min
Total
1
Serves
Easy
Effort
Per serving
110
Cal
22g
Protein
2g
Carbs
1g
Fiber
1g
Sugar
1g
Fat
0g
Sat Fat
80mg
Sodium
330mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Nearly carb-free and protein-dense - one of the steadiest lunches in the bag. Pile it on greens or scoop with cucumber for more crunch.
Ingredients
- •1 pouch tuna (about 3 oz), drained
- •2 celery stalks, finely diced
- •juice of 1/2 lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Flake the tuna into a bowl.
- 02
Fold in the celery, lemon juice, and olive oil.
New to this? Step-by-step guides
Dietitian’s notes
- →Dice the celery fine so every bite has crunch without needing mayo.
- →Lemon and olive oil keep the tuna moist and bright - no need for a heavy dressing.
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