Salmon Stuffed Tomatoes with Salad
An easy and delicious low carb, low fat, high protein salad that requires no cooking and packs a nutritional punch!
Servings 2
Calories 697kcal
Ingredients
Tuna Salad
- 12 ounces canned salmon drained
- 1/2 cup Greek yogurt 2%, or non-fat for lower fat
- 1 tablespoon lemon juice or more to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 tablespoon Dijon
- 1 stalk celery chopped
- 1 jalapeño minced, stems, seeds, membranes removed
- 1/8 onion chopped
- 2 tablespoons sun-dried tomatoes dry pack, minced
- 1 tablespoon sofrito or Italian seasoning
- salt and pepper to taste
To Serve
- 2 large tomatoes
- 4 cups butter lettuce or romaine
- 2 cups baby spinach
- 1/2 cup red cabbage shredded
- 1/4 cup edamame without shell
- 1 red bell pepper
- 1/2 cup red cabbage shredded
- 6 brown mushrooms sliced, look for ones high in vitamin D
- 4 tablespoons sunflower seeds
- 4 tablespoons hemp seeds
Instructions
- Cut the tops off the tomatoes and scoop out the seeds. Salt the interior and let them drain, inverted on paper towels while you prepare the salmon salad.
- Combine all salmon salad ingredients except salmon in a food processor and pulse to mix. Add salmon and pulse again to mix and chop to whatever size you desire.
- Scoop the salmon salad into the hollowed out tomatoes and serve on the remaining leafy greens, vegetables, and seeds with a drizzle of balsamic, if desired.
Notes
Protein:Energy Quotient [calories]: 1.03
Nutrition
Calories: 697kcal | Carbohydrates: 35g | Protein: 69g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1065mg | Potassium: 2300mg | Fiber: 13g | Sugar: 15g | Vitamin A: 14839IU | Vitamin C: 146mg | Calcium: 768mg | Iron: 11mg