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TUNA AND VEGETABLE SALAD

12 Best Foods Cookbook by Dana Jacobi

It is hard to believe lemon juice is the only dressing on this fat-free salad, or that 1 serving includes nearly 3 USDA-size servings of raw vegetables. Do not use a food processor for chopping the veggies. It tears them, making the salad too wet. Chopping  them by hand also gives you time to appreciate their bright colors.

Makes  3 savings

• 1 small carrot, thinly sliced and chopped
• 1 small rib celery, finely chopped
• 1/2 medium  green bell pepper, seeded and finely chopped
• 1/2 medium red bell pepper, seeded and finely chopped
• 1/2 cup finelychopped broccoli florets
• 1/2 small red onion, finely chopped
• 1 (6-ounce) can water-packed light tuna, drained
• Juice of 1 large lemon
• Salt and freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley


In a mixing bowl, combine the carrot, celery, green and red bell peppers, broccoli, and onion.

Add the tuna and lemon juice and mix with a fork, breaking up the tuna into small flakes.

Season to taste with salt and pepper.

Mix in the parsley.

Serve immediately or refrigerate for up to 2 days.

Per serving: 229 calories, 0g fat, 0g saturated fat, 3g protein, 54g carbohydrates, 7g fiber