Recipes

Low Carb Mediterranean Canned Tuna and Cucumber Salad Recipe

Atkins Low Carb Mediterranean Canned Tuna and Cucumber Salad
8g
Net Carbs
Prep Time: 20 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.6g

Protein

14.8g

Fat

6.4g

Fiber

321.4cal

Calories

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INGREDIENTS

  • 1 ea fresh cucumber
  • 12 ea fresh red cherry tomatoes
  • 0 1/2 ea fresh red onion, medium, 2 1/2"
  • 1 ea fresh avocado
  • 16 ea green olives, large
  • 0 1/2 cup canned chickpeas
  • 8 oz canned light tuna, in water, drained, 12.5 oz can
  • 0 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 0 3/4 tsp table salt
  • 0 1/2 tsp fresh garlic
  • 0 1/4 tsp dried oregano, leaves
  • 0 1/4 tsp black pepper, ground

DIRECTIONS

  1. Slice the cucumber in half lengthwise, then into ¼-inch slices. Halve grape tomatoes, slice ½-inch red onion slices into sixths, thickly slice avocado, and halve green olives.
  2. Add all the prepared vegetables to a large bowl with the drained and rinsed chickpeas and drained and rinsed tuna.
  3. In a small bowl, or jar with a tightfitting lid, whisk together olive oil, lemon juice, minced parsley, lemon zest, salt, minced or pressed garlic, dried oregano, and ground pepper. Pour over the vegetables and tuna and gently fold until vegetables are evenly coated. Serve immediately or store in the refrigerator for up to 5 days. Each serving is about 1 2/3 cups.

Cooking Tip

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