This low-carb bowl features fennel, arugula, and bright citrus for a refreshing meal in the heat of summer!

Ingredients

  • 1 lemon
  • ½ cup chopped fennel
  • ½ cup thinly sliced red onion
  • 1 5 ounce package arugula or mixed spring greens
  • 2 5 ounces cans preservative-free tuna, drained
  • 1 cup grape or cherry tomatoes, halved
  • Sea salt and black pepper

Directions

  • Remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.
  • In a large bowl combine lemon zest and juice, fennel, and onion.
  • Add arugula, tuna, and tomatoes; toss gently to coat.
  • Season to taste with salt and pepper.

Refrigerate for 15 minutes, then serve on a bed of lettuce.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time:

Nutrition Facts

 

104 calories; 2 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 24 mg cholesterol; 377 mg sodium. 460 mg potassium; 7 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 0 g trans fatty acid; 1334 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 1 mg iron;

 

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