Tuna Edamame Salad

As part of the Body By You Boot Camp that I am doing with Jeanne (my trainer) she sends us new/healthy recipes to try once a week! Here is the Week 1 Recipe/Food Challenge. The first person in the group to make it and rate it wins a prize! 

Ingredients:

1 cup Edamame, cooked according to package directions

1 cup Cherry tomatoes, cut in half

1 cup Shredded carrots

6 ounces  Tuna, water packed, drained (6 oz can)  (Feel free to sub any lean meat)

1/2 cup Golden raisins

1/4 cup Diced red onion

1/4 cup Bottled Italian salad dressing, reduced fat

How To:

Mix edamame, tomatoes, carrots, tuna, raisins and onion in medium bowl.  Pour dressing over salad and toss until combined.

Serve with pita bread halves or whole grain crackers, if desired.

Nutrition Per Serving:

1 cup serving – Calories 210, 16g Protein, 27g Carbohydrate, 4g Fiber, 3g Fat, 0g Sat. Fat, 0g Trans Fat, 25mg Cholesterol, 350mg Sodium

What I did differently:

Since I’m pregnant I decided to forgo the canned tuna and just use some canned chicken that was in my pantry instead. Which was super yummy in this. Because the chicken can be a bit more dry than tuna I decided to add about 1 Tbsp of mayo to 2 5oz cans and mix separately before combining wit the other ingredient.

I supplemented yellow bell pepper (diced) for the onion – again, super yummy – and it added a great sweetness and color to this.

I used a vinaigrette Italian dressing and I left out the raisins simply b/c it didn’t sound good to me.

Also – I served these on Romaine lettuce leaves instead of pita.

Since I was eating this for a dinner I decided to pair it with a side of sweet potato french fries (fav snack). BUT I could see this being eaten alone for a nice light lunch!

ENJOY!