1/2 cup packed COOKED whole grain sorghum
1/2 can solid white tuna, no salt added or low sodium- approximately 2 ounces
1/2 cup grape tomatoes
2 Tablespoons red onion, diced
1/4 avocado, diced
1 Tablespoon plus 1 teaspoon balsamic dressing – divided (see recipe below)
1 Tablespoon Extra Virgin olive oil
1 Tablespoon nonfat plain Greek yogurt
2 Tablespoons balsamic vinegar
3/4 teaspoon honey (preferably raw)
salt and pepper to taste
Add sorghum, tuna, tomatoes, onion and avocado to a bowl. Mix in 1 Tablespoon dressing. Serve atop a green salad or romaine lettuce leaves and drizzle with additional teaspoon of dressing. Reserve the rest of the dressing for another time.
324 calories, 11.5g fat, 2g sat fat, 19mg cholesterol, 64mg sodium, 40g carbohydrate, 10g fiber, 5g sugar, 19g protein
This recipe is gluten free as written assuming the brands purchased do not contain hidden gluten. The sodium level is calculated with no salt added tuna, it will be higher if the tuna variety used is packed with added sodium. The sorghum used in this recipe is a whole grain sorghum, which cooks in 45 minutes. Different brands may have variable cooking times.