Ingredients

  • 2 medium zucchini (sliced thinly)
  • 2 medium carrots (cut into matchsticks)
  • 3 cans tuna (5 oz each, in water, drained)
  • 4 celery stalks (trimmed and chopped)
  • 1 onion (small, thinly sliced)
  • 1 tablespoon fresh flat leaf parsley (coarsely chopped)
  • 4 lettuce leaves (iceberg)
  • 1/2 cup dressing (light Fench)
  • 2 tablespoons plain yogurt
  • 1 clove garlic (crushed)
  • 2 teaspoons curry powder

Directions

  1. Cook the zucchini and carrots in a small saucepan of boiling water for 1 min. Drain and refresh under cold water.
  2. For the dressing, combine all ingredients in a small bowl and season.
  3. Place the zucchini and carrots in a medium bowl with the tuna, celery, onion, parsley and the dressing and toss gently to combine.
  4. Spoon the salad into the lettuce leaves and serve.
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NutritionView more

290Calories
Sodium4%DV85mg
Fat29%DV19g
Protein37%DV19g
Carbs4%DV12g
Fiber12%DV3g

PER SERVING *

Calories290Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat3.5g18%
Trans Fat
Cholesterol30mg10%
Sodium85mg4%
Potassium710mg20%
Protein19g37%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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