Ingredients
Dressing:
1/4 cup Greek fat free plain yogurt
2 Tbsp lime juice
1/2 Tbsp ground cumin
2 Tbsp chili powder
1 tsp sugar
Salad:
4 cans 5 oz each or 2 cans 12 oz each tuna packed in water
1 jalapeno, finely chopped*
1/4 cup green onion, diced
1/4 cup red bell pepper, diced
Directions:
Whisk dressing ingredients together in a large bowl. Add remaining salad ingredients and mix well with a rubber spatula or wooden spoon. Serving choices: over a spinach leaf salad, as a lettuce wrap, or over toasted whole grain bread. Serves 6
*For tender tongues, remove seeds and membranes from jalapeno before chopping.
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