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Zero Point Cabbage Soup

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A fresh, protein-packed lunch or snack featuring creamy tuna salad served in ripe avocado halves.

Ingredients

Scale
  • 2 ripe avocados
  • 1 (5 oz) can tuna packed in water, drained
  • 2 tablespoons plain Greek yogurt (or mayo)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped celery
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • Optional: chopped fresh parsley or dill for garnish

Instructions

  1. Slice the avocados in half and remove the pits. Scoop out a small bit of flesh to make a slightly larger cavity.
  2. In a bowl, combine drained tuna, Greek yogurt, Dijon mustard, red onion, celery, lemon juice, salt, and pepper. Mix well.
  3. Divide the tuna salad evenly between the avocado halves, scooping it into each cavity.
  4. Garnish with chopped parsley or dill if desired.
  5. Serve immediately and enjoy!

Notes

  • Use mayo instead of Greek yogurt for richer flavor.
  • Add chopped pickles or capers for extra zest.
  • Serve on a bed of greens or with whole-grain crackers.

Nutrition

Find it online: https://easy-tapas-recipes.com/zero-point-cabbage-soup-2/