This light, refreshing salad is topped with tuna, feta, and a rich, creamy dressing that tastes delicious, but won’t cost you when it comes to calories.
Nutrition (per serving):
Calories: 332; total fat: 16g; protein: 20g; carbohydrates: 30g
Recipe and photo by Judy Barbe, R.D., author of Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being.
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Makes 4 servings
Prep time
15 min.
Ingredients
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 Tbsp fresh chives
- 1 Tbsp fresh tarragon
- 1 tsp fresh thyme
- 1/4 cup plain non-fat yogurt
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (5-oz) can tuna packed in water, drained
- 1 (16-oz) can, garbanzo beans, drained
- 1 cup cucumber, sliced
- 1/2 cup Kalamata olives, drained, sliced
- 1/2 cup feta cheese, diced
- 2 heads Romaine lettuce
How to make it
Rinse and trim herbs. Pat dry. Place herbs in food processor. Chop to break up. Add remaining ingredients, process for one minute, stopping to clean sides of food processor with rubber scraper.
Gently mix together tuna, garbanzo beans, cucumber, olives, and feta. Set aside. Cut Romaine in half lengthwise. Top Romaine with tuna-bean mixture. Drizzle dressing over top, and serve.
