Salads and salad dressings
Tuna Veggie Salad
Recipe submitted by DaVita dietitian Noelle from Oregon.
Portions: 4
Serving size: 3/4 cup
Ingredients
- 3/4 cup water
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 cup zucchini, thinly sliced
- 1 can (6 ounces) tuna packed in water, drained
- 1/4 cup green onions with tops, chopped
- 1/4 cup fresh basil, chopped
- 2-1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon fresh garlic, minced
- 1/8 teaspoon black pepper
Preparation
- Pour 3/4 cup of water into a medium saucepan.
- Place diced bell peppers and sliced zucchini into a steamer basket and place over the saucepan. Heat water to a boil and steam vegetables for 10 minutes.
- Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.
- Add tuna, green onions and basil. Toss to combine ingredients.
- To make dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.
- Pour dressing over tuna and vegetable mixture and mix well.
Nutrients per serving
- Calories: 105
- Protein: 11 g
- Carbohydrate: 4 g
- Fat: 5 g
- Cholesterol: 18 mg
- Sodium: 166 mg
- Potassium: 285 mg
- Phosphorus:118 mg
- Calcium: 14 mg
- Fiber: 1.5 g
Renal and Renal Diabetic Food Choices
- 1 meat
- 1 vegetable, medium potassium
- 1/2 fat
Helpful hints
- Recipe analysis includes regular sodium, canned tuna. To reduce sodium further, look for lower sodium or reduced sodium, water-packed tuna.
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