Recipes

Low Carb Mediterranean Canned Tuna and Cucumber Salad Recipe

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Atkins Low Carb Mediterranean Canned Tuna and Cucumber Salad
8g
Net Atkins Count TM
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

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

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

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