Lemon tuna and fennel salad
Ingredients: 1 box of unsalted white tuna, mayonnaise, chopped celery, chopped purple onions. Greek yogurt, lemon peel, lemon juice, sugar, ground pepper, salt, whole-wheat spring rolls.
Do:
Stir-fry and grit the tuna. Then, take 2 tablespoons of mayonnaise, celery and chives; 1 tablespoon of cumin, yogurt and lemon juice; 1 tablespoon of lemon peel and sugar, 1/8 tablespoon pepper and a pinch of salt to mix well until the mixture is combined. Transfer to a plate and enjoy with the sangha.
Tuna is a source of lean protein, an excellent source of antioxidants including selenium and heart-healthy omega-3 fatty acids.
Greek yogurt is rich in protein that helps build muscle. Greek yogurt also provides calcium and vitamin D to build bones, as well as beneficial bacteria for a healthy gut.
Celery and purple onions both contain anti-inflammatory antioxidants that have been linked to a reduced risk of diseases, including heart disease and diabetes. Vitamin K in celery supports bone health.
Grilled chicken and sweet potato salad
Ingredients: 3 cups diced lettuce or chopped romaine lettuce. 1/2 cup of cooked pomegranate seeds sweet potato. 3 grams of cooked chicken sliced. 1/4 cup sliced apple, 2 tablespoons apple cider vinegar, 1/4 cup chopped avocado, 2 tablespoons unsalted roasted sunflower seeds.
Do:
Mix the salefied lettuce or romaine, 1/2 cup sweet potato, 3 grams shredded chicken and 1/4 cup sliced apple with vinegar; put on a plate.
Cover with 1/4 chopped avocado, 2 tablespoons sunflower seeds and enjoy.
Green vegetables mixed with lentils and sliced apples
Ingredients: 1/2 cup mixed lettuce, 1/2 cup cooked lentils, 1 apple, core-rooted and sliced. 1/2 tablespoon cheese, 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil.
Do:
Coat with green vegetables on top with lentils, about half a slice of apple and cheese. Drizzle with vinegar and oil. Serve with the remaining slices of apples.
