Unfortunately, I do not remember
where I found this recipe to give proper credit – it was either a low-carb site on Facebook - but more likely, found on Pinterest…
Healthified Tuna “Noodle” Salad
1 jar Hearts of Palm (I used a 14 oz can)
1 stalk celery, chopped
1 12 oz can tuna fish
½ cup Spectrum mayo (I used Hellman’s regular, and enough for the consistency I liked)
¼ cup chopped dill pickles (I used 2 dill spears)
1 pinch salt (I used Morton’s Seasoned Salt)
Optional: hard boiled eggs; a small handful of peas
Cut the hearts of palm into “noodle-like” shapes.
In a large bowl, combine the heart pieces, pickles, celery and tuna.
Whisk mayo and salt – add to tuna mixture and refrigerate for at least 1 hour.
Serves 4. My count was 6 ½ net carbs for the entire salad (excluding eggs and/or peas)!!! I served the salad on a bed of lettuce surrounded with tomato wedges – a light meal on a hot night.
