This refreshing, protein-packed tuna salad is light, bright, and full of hormone-loving flavor. The combination of omega-3-rich tuna, cooling dill, and lemon makes it perfect for the ovulatory or follicular phase when your body thrives on lean protein, fiber, and anti-inflammatory herbs. Serve it over a bed of fresh greens for an energizing midday meal that keeps blood sugar steady and bloat at bay.

Ingredients 

(Serves 2)

• 1 can (120g) wild-caught tuna, drained
  
  
• 1 ½ tbsp avocado oil mayo
  
  
• 1 tbsp full-fat Greek yogurt (can sub more mayo if dairy-free)
  
  
• 1 celery stalk, finely chopped
  
  
• 1 tbsp red onion, finely diced
  
  
• 1 tsp fresh lemon zest (from organic lemon)
  
  
• Juice of ½ lemon
  
  
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
  
  
• Sea salt and black pepper, to taste
  
  
• Optional: pinch of garlic powder or chili flakes
  
  
• 2 cups mixed greens (arugula, baby spinach, or spring mix)
  
  

Instructions

1. In a small bowl, combine the tuna, mayo, Greek yogurt, celery, red onion, lemon zest, lemon juice, and dill.
   
   
2. Mix well until fully incorporated. Season with sea salt, black pepper, and optional garlic powder or chili flakes to taste.
   
   
3. Taste and adjust: add more lemon juice for brightness, or extra dill if you love that fresh herbaceous kick.
   
   
4. Serve over a generous bed of mixed greens, or enjoy in a lettuce wrap, on gluten-free crackers, or scooped with cucumber slices.
   
   
5. Garnish with extra dill or a drizzle of olive oil if desired.
   
   
6. Enjoy immediately or store in the fridge for up to 2 days. 

With Love & Nourishment,

The Nourish Kitchen