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In a bowl, combine the drained tuna, Greek yogurt (or mayo), finely chopped red onion, Dijon mustard, garlic powder, black pepper, salt, and lemon juice.
Stir until everything is well combined and creamy.
Assemble the Salad Plate:
On a plate, layer the fresh arugula or spinach as the base.
Spoon the tuna salad into the center of the plate.
Arrange the cubed avocado, sliced hard-boiled eggs, cherry tomatoes, feta cheese, olives, artichoke hearts, and pickles around the tuna salad.
Dress & Serve:
Drizzle the olive oil and balsamic vinegar over the entire plate.
Sprinkle with dried oregano, salt, and black pepper to taste.
Serve immediately and enjoy the refreshing and vibrant flavors!
Serving and Storage Tips:
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