Ingredients:
- 1 can or 5 ounces of atun in water
- 1 tomato cut in cubits
- 2 tablespoons chopped red onion
- ½ red pepper cut into cubits
- 2 tablespoons of coriander
- ½ Natural Greek yogurt cup or 2 tablespoons of avocado mayonnaise
- 2 tablespoons of Dijon mustard
- 1 cup spinach leaves
- Salt and pepper
- 1 high-fiber, integral multigrain toast (Ezekiel or other)
Preparation:
Add all the ingredients to a bowl and mix them well. Put the whole slice of bread to toast and serve the salad on top of the toast.
