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I love making a slight tweak to a recipe that really transforms it. Growing up, my go-to salad was a simple garden salad with a can of tuna tossed through.
Recently, I wanted a similar keto-friendly salad but I was craving creaminess. I didn’t want to go all out and something with a rich, creamy dressing — I like my salads quite light and wanted to keep this element. So I decided to make a creamy tuna topping for the salad. Mayonnaise and pesto add flavour, while Greek yoghurt and lemon juice add a little freshness and keep it from feeling too heavy.
Despite the extra effort in preparing the creamy tuna topping, this low-carb salad still comes together in under ten minutes making it a quick and delicious meal for those warmer months.
This keto salad is ideal for lunch boxes and those who practice intermittent fasting. It's high in potassium, magnesium, protein and healthy fats. Just one serving will keep you full until dinner!
Hands-on Overall
Nutritional values (per serving)
Net carbs7.8 grams
Protein31.3 grams
Fat58.9 grams
Calories698 kcal
Calories from carbs 5%, protein 18%, fat 77%
Total carbs13.5 gramsFiber5.7 gramsSugars5.8 gramsSaturated fat9.1 gramsSodium1,085 mg(47% RDA)Magnesium82 mg(21% RDA)Potassium1,039 mg(52% EMR)
Ingredients (makes 1 serving)
Creamy tuna:
- 1 small tin tuna in oil, drained (95 g/ 3.4 oz)
- 1 1/2 tbsp paleo mayonnaise (23 g/ 0.8 oz) - you can make your own mayo
- 1 heaped tbsp full-fat Greek yoghurt, coconut yogurt or more mayo (30 g/ 1.1 oz)
- 1 tbsp pesto (15 g/ 0.5 oz) - you can make your own pesto
- 2 tsp fresh lemon juice
- 1/8 tsp sea salt, or to taste
Dressing:
- 1 tbsp extra virgin olive oil (15 ml)
- 1/2 tbsp apple cider vinegar or lemon juice
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Salad:
- 4 leaves iceberg lettuce, torn (60 g/ 2.1 oz)
- 1 small tomato, sliced (60 g/ 2.1 oz)
- 1/2 small cucumber, sliced diagonally (80 g/ 2.8 oz)
- 1/4 avocado, thinly sliced (50 g/ 1.8 oz)
Instructions
- Make the creamy tuna by mixing all the ingredients in a small bowl, and mashing together with a fork until combined. Add salt to taste.
- To make dressing, add ingredients to a small jar and shake to combine.
- Layer the lettuce, cucumber and tomato in a shallow bowl.
- Top with the tuna mix and the avocado. Drizzle over the dressing.
Serve immediately, or store in the fridge for a day. The creamy tuna can be made in advance and stored in a sealed jar in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Tuna, tinned (in oil), drained |
| 0 g | 25.2 g | 7.7 g | 177 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 18.7 g | 167 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 1.1 g | 2.7 g | 1.5 g | 29 kcal |
| Basil pesto |
| 1 g | 0.6 g | 9.8 g | 93 kcal |
| Lemon juice, fresh |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Apple cider vinegar |
| 0.1 g | 0 g | 0 g | 2 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Iceberg lettuce, fresh |
| 1.1 g | 0.5 g | 0.1 g | 8 kcal |
| Tomatoes, fresh |
| 1.6 g | 0.5 g | 0.1 g | 11 kcal |
| Cucumber, fresh |
| 1.2 g | 0.5 g | 0.1 g | 10 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.4 g | 80 kcal |
| Total per serving |
| 7.8 g | 31.3 g | 58.9 g | 698 kcal |
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