Description
This is an easy, light lunch recipe, or appetizer, using canned tuna with chopped red onion and a little red wine vinegar and added broccoli and celery, served on spinach leaves.
Yield: 2servings | Serving Size: 1/2 cup salad plus endive
Ingredients
15 ounce can light tuna in water, drained
1/4cupchopped celery
1/4cupchopped red onion
1/4cupbroccoli florets
2tbspHellmann’s light mayonnaise, regular for Keto
1tspred wine vinegar
1head endive, leaves separated
Instructions
- Combine all the tuna salad ingredients and spoon into endive leaves.
Last Step:
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Nutrition
Serving: 1/2 cup salad plus endive, Calories: 160kcal, Carbohydrates: 4.5g, Protein: 22g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 415mg, Fiber: 1g, Sugar: 1g
