Cucumber Tomato Salad with Greek Yogurt and Tuna
15min
0min
1
363
Chef's Note
For a make-ahead option, keep the dressing separate from the vegetables until ready to eat. This prevents the cucumber and tomatoes from becoming soggy and maintains the fresh texture. If fresh dill isn't available, dried dill works too - just use 1 teaspoon instead.
Tags
Ingredients
1 medium cucumber
1/2 cup cherry tomatoes
2 tablespoons red onion
4 ounces canned tuna in water (drained)
1/3 cup Greek yogurt (plain, non-fat)
1 tablespoon lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 small whole wheat pita bread
Instructions
- 1
Wash the cucumber and cherry tomatoes. Peel the cucumber if desired, then dice into small cubes.
- 2
Halve the cherry tomatoes and place in a medium bowl with the diced cucumber.
- 3
Finely dice 2 tablespoons of red onion and add to the bowl.
- 4
Drain 4 ounces of canned tuna well and flake with a fork, then add to the vegetables.
- 5
In a small bowl, combine 1/3 cup Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 6
Pour the yogurt dressing over the salad ingredients and gently toss until everything is well coated.
- 7
Toast 1/2 small whole wheat pita bread until lightly crisp, then cut into triangles.
- 8
Serve the cucumber tomato salad immediately with pita triangles on the side.
Nutrition Information (per serving)
363
32g
32g
12g
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