| 15 oz | Tuna, light, fish canned in oil, drained solids | |
| 1 (ea. 7.09 oz) | Avocados, raw | |
| 2 cups | Cucumber, with peel, raw, sliced | |
| 1 cup | Celery, raw, chopped | |
| ¼ cup | Spring Onions, Scallions, Green Onions, chopped | |
| 2 tbsp | Parsley, fresh, chopped | |
| 1 tbsp | Olive Oil | |
| 1 tbsp | Lemon juice, fresh cold-pressed | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 35.24 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:5.90 oz (calculated)1 cup (by recipe creator)Notes: sufficient as a starter or side or, as a sandwich filling, a smaller main meal
- Combine the olive oil, lemon juice, salt and pepper.
- Chop the ingredients to the desired size and put everything except for half the spring onions in a bowl.
- Top with the sauce and mix well.
- Season to taste and sprinkle with the remaining spring onions.
- Enjoy as a starter or side, or use as a filling for a wrap or sandwich. You can of course also top your toast with it.
- You can keep the salad in an airtight container in the fridge for 2 days. But as this is so quick and easy to make, we recommend you simply store the chopped the ingredients (except for the avocado, it will brown) and toss them together on the day.
Meal Prep Tip
- Calorie count224 kcal
- % of calories by macros
Fat 53.6 % 120 kcal 13 g Net Carbs 4.0 % 9 kcal 2.3 g Dietary Fiber 2.7 % 6 kcal 2.9 g Protein 39.7 % 89 kcal 22 g - Approx. WW SmartPoints™5.0
- Cholesterol 12.8 mg
- Sodium 508.9 mg
- Fat 13.1 g
- Saturated Fat 2.1 g
- Trans Fat 0 g
- Carbohydrates 5.2 g
- Dietary Fiber 2.9 g
- Total Sugars 1.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 21.8 g
- Calcium 30.6 mg
- Iron 1.5 mg
- Magnesium 39.7 mg
- Potassium 425.5 mg
- Zinc 1 mg
- Vitamin A (Retinol Equivalents) 31.4 mcg
- Vitamin B12 1.6 mcg
- Vitamin C 8.3 mg
- Folate 44.3 mcg
- Folic Acid 0 mcg