This low FODMAP Fresh & Lemony Tuna salad tosses lettuce greens, tomatoes, olives, and Parmesan cheese together for a tasty low-carb dish.
I came across this Lemony Tuna Salad recipe on Food.com and thought I would share. I’m always looking for different ways to eat salads and tuna, both of which are mainstays in my lunch repertoire. I found this salad to be light and refreshing, as well as FODMAP friendly.
I love healthy lunches like this. Protein from the tuna and cheese, healthy fats from the olives and olive oil, and vitamins and minerals from the lettuce and tomatoes. If you want some carbs, you could add a piece of sourdough toast or some crackers. For this salad, I usually use a combination of baby spinach and romaine lettuce. However, you could use any type of lettuce or greens you like. The recipe calls for Parmesan cheese, but I think some crumbled feta cheese would be really tasty in this as well.
This is just the type of light recipe I like to eat for lunch during the summer. I hope you enjoy this Fresh & Lemony Tuna Salad as well!
You may enjoy these other low-FODMAP tuna recipes from my collection:
Fresh & Lemony Tuna Salad
Ingredients
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 4 cups romaine hearts, torn
- 4 cups baby spinach, torn
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup sliced black olives
- 2 (5-oz.) cans tuna, drained and flaked
- 1/4 cup shredded Parmesan cheese
- fresh ground black pepper
Instructions
- In small bowl, prepare the dressing by whisking together the lemon juice, olive oil and salt.
- Combine the remaining ingredients in a large bowl. Drizzle with the dressing and toss gently. Season to taste with fresh ground black pepper. Serve.
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This look AWESOME:) Thanks for sharing this recipe- definitely a must-make!