Springtime Curry Salad
¼ cup nonfat Greek yogurt
¼ teaspoon curry powder
2 tablespoons chopped green onions
½ teaspoon lemon zest or 1 Tbsp lemon juice
¼ cup chopped celery
1 to 2 tablespoons seedless raisins
½ Granny Smith or other tart apple, peeled and chopped
Sea salt and pepper, to taste
1 can Tongol or Albacore Tuna, drained or 2 cooked chicken breasts, shredded
- In a large bowl, mix together the yogurt, curry powder, green onions, lemon zest or juice, celery, apples, raisins, salt and pepper, and tuna or chicken. If you like your salad more dry or more creamy, adjust the Greek yogurt by a tablespoon or so.
- Serve immediately over a bed of greens or on a whole-grain bread or wrap.
- Or cover the mixture and let the flavors come together while it sits in the refrigerator for half an hour or so. This is great to make on the weekends, and double the recipe for a few days’ worth of lunches.