Back To Basics
Stick to regular mayo: The lightened-up versions you’ll find on supermarket shelves replace whole ingredients like egg yolks with artificial thickeners. As long as you aren’t using tons of mayo, your daily macros won’t be terribly affected – even better, look for Whole30-compliant brands to ensure your choice is as clean as possible.
Tuna Salad Variations
Sesame: To Basic Salad, stir in 1 tsp toasted sesame oil and ½ tsp toasted sesame seeds. Serve with seaweed strips.
Waldorf: To Basic Salad, add 1 small apple, cored and finely chopped, and ¼ cup chopped toasted walnuts. Serve with lettuce or collard greens for wrapping.
Pesto: To Basic Salad, stir in 4 to 5 tsp pesto. (NOTE: Omit salt and pepper before adding pesto as some products are salty.) Serve with cucumber slices and jicama sticks for dipping. Check labels to ensure pesto is dairy-free and compliant.
- Prep Time
- 1 5-oz BPA-free can tuna, drained
- 1 carrot, finely chopped
- 1 stalk celery, minced
- 2½ tbsp mayonnaise (TRY: Tessemae’s Organic Mayonnaise)
- 1 tsp fresh lemon juice or apple cider vinegar
- ¼ tsp sea salt
- ⅛ tsp ground black pepper
To a medium bowl, add all ingredients; stir until combined.
- Serving Size: ½ of basic salad
- Calories: 214
- Carbohydrate Content: 4 g
- Cholesterol Content: 43 mg
- Fat Content: 16 g
- Fiber Content: 1 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 597 mg
- Sugar Content: 2 g
- Monounsaturated Fat Content: 10 g
- Polyunsaturated Fat Content: 3 g