Ingredients

Prep Time: 20 minutes

Great make ahead recipe for meal prep!

4 servings

• 2 avocados
• 4 cans tuna (6oz in water)
• 1/2 lime or 1 tablespoon of bottled lime juice
• 1 red onion
• 2 red bell peppers
• 1/2 small bunch of cilantro
• butter or boston lettuce
• 1/3 cup lowfat greek yogurt
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Individual serving

• 1/4 avocados
• 1/2 can of tuna
• 1/8 teaspoon lime juice
• 1/4 red onion
• 1/4 red bell pepper
• 2 tablespoons cilantro
• 4 butter or boston lettuce leaves
• 2 tablespoons lowfat greek yogurt
• 1/4 tablespoon dijon mustard
• salt and pepper to taste
• pinch of cayenne pepper

Directions

1. Wash butter lettuce leaves with water and dry in a salad spinner or pat dry with towel. Set aside.
2. Wash and dry the fresh produce: red bell pepper, avocado, cilantro and lime
3. Drain tuna cans and transfer to large salad bowl; flake with fork.
4. Dice red bell pepper removing stem, seeds and membranes. Add to salad bowl.
5. Dice avocado and scoop out into salad bowl.
6. Chop cilantro leaves. Add to salad bowl.
7. Dice red onion and add to salad bowl.
8. Add lime juice to salad bowl.
9. Mix lowfat Greek yogurt, Dijon, salt, black pepper and cayenne pepper in separate bowl or in salad bowl with remaining ingredients.
10. To serve, spoon out tuna salad onto the butter lettuce leaves and enjoy!

Nutrition Information (for 1 serving size):

237 calories per serving, 17g fat, 27g carbohydrates, 16g protein

Calorie macro breakdown:

• 27% from fat
• 45% from protein
• 28% from carbohydrates