The herb-infused dressing in this healthy tuna salad recipe calls for equal parts Greek yogurt and low-fat mayo to keep it light. Lots of fresh veggies, including bell pepper, carrot, radishes and celery, also give boosts of flavor, color and nutrients. Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast.

Crunchy Confetti Tuna Salad

Serves 4

Serving Size: 2/3 cup

Active Time: 25 minutes

Total Time: 25 minutes

For the dressing:

1/4 cup nonfat plain Greek yogurt

1/4 cup low-fat mayonnaise

1 tablespoon whole-grain mustard

1 teaspoon lemon juice

1 teaspoon chopped fresh dill or 1//4 teaspoon dried

1/4 teaspoon kosher salt

Ground pepper to taste

For the salad:

2 5-ounce cans chunk light tuna packed in olive oil, drained

1 small carrot, diced small

2 stalks celery, diced small

1/4 cup coarsely chopped celery leaves or parsley

1/4 cup shredded radishes

1/4 cup diced yellow bell pepper

2 tablespoons minced red onion

1 scallion, thinly sliced

8 large Bibb lettuce leaves

To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill salt and pepper in a medium bowl.

To prepare salad: Place tuna in the bowl, and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.

To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.

Recipe nutrition: Per serving: 155 calories; 7 g fat (1 g sat, 2 g mono); 12 mg cholesterol; 8 g carbohydrate; 1 g added sugars; 3 g total sugars; 15 g protein; 1 g fiber; 473 mg sodium; 336 mg potassium.

Nutrition bonus: Vitamin A (68 percent daily value), Vitamin C (38 percent dv), Vitamin B12 (17 percent dv)

1/2 Carbohydrate Serving(s)

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)