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Tuna Cucumber Salad with Creamy Yogurt Dressing

Recipe by Fayette Nyehn
This Tuna Cucumber Salad with Creamy Yogurt Dressing contains protein and fiber. The best part about making this salad is that you do not need to cook anything; all you need to do is wash and chop the ingredients, combine them with the dressing, and enjoy!
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Servings 4
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • 2 cups canned tuna
  • ½ cup plain yogurt
  • 5 Roma tomatoes
  • 2 Medium cucumber
  • ¾ cup artichoke hearts
  • 4 TBSP avocado oil (sub for olive oil)
  • 2 cups Great northern beans (canned)
  • Half an onion
  • ¾ cup olives
  • 4 TBSP feta cheese
  • 8-10 TBSP Lemon juice
  • 1 tsp parsley flakes
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • salt to taste
  • 4 tsp honey

Instructions
 

  • Wash and chop the cucumber, Roma tomatoes, and onion. Dice the artichoke hearts.
  • Drain the canned tuna and separate it apart.
  • Wash and drain the canned beans.
  • Make the Salad Dressing:
    In four mason jars, combine 2 tbsp plain yogurt, 2-3 tbsp lemon juice, 1 tsp honey, ¼ tsp parsley flakes, ¼ tsp black pepper, ¼ tsp garlic powder, salt to taste, and 1 tbsp avocado oil.
  • Add the vegetables and Protein Source:
    Add ⅓ cup olives, ½ cup great northern beans, ⅓ cup artichoke hearts, ½ cup Roma tomatoes, ½ cup cucumber, 1-2 tbsp chopped onion, ½ cup tuna, and 1 tbsp feta cheese to each jar.
  • When you are ready to eat, transfer one of the salad mixtures to a bowl, combine, and enjoy!

Notes

Store the Jars in the fridge for 4 to 5 days.