Low-Carb Sushi Chop Salad

This is deconstructed sushi heaven, now low-carb! All the fresh, spicy flavor of your favorite roll, but with minimal effort and maximized protein. We skip the rice and go straight for the good stuff: a spicy, creamy avocado sauce that binds the whole bowl together.

Ingredient List (for 2 Servings)

• 4 cups Romaine or Iceberg Lettuce, chopped (The crunch base)
• 1 (5 oz) can Tuna or Salmon, drained (The high-protein hero)
• 1 cup Edamame (shelled, frozen or fresh)
• 1 cup Cucumber, diced
• 1/4 cup Red Onion, thinly sliced
• Sesame Seeds (for garnish)

For the Spicy Avocado-Yogurt Sauce

• 1/2 medium Avocado
• 1/4 cup Non-Fat Greek Yogurt (The creamy texture secret)
• 1 tbsp Light Mayonnaise
• 1 tsp Sriracha (or more, for the spice level you need)
• 1 tsp Low-Sodium Soy Sauce
• 1 tsp Lime or Lemon Juice
• Salt and Pepper to taste

Instructions (Easy Step-by-Step with Flair)

1. Whip the Sauce: Grab a blender or food processor. Toss in the **avocado, Greek yogurt, light mayo, Sriracha, soy sauce, and lime juice.** Blend until it is perfectly smooth, thick, and green. Taste it—if you want more heat, now is the time to add it!
2. Prep the Base: Divide the **chopped lettuce** into two separate, giant bowls. This is your salad foundation!
3. Layer the Flavor: Drain your **tuna/salmon** and divide it between the two bowls. Now, divide the **edamame, diced cucumber, and sliced red onion** equally over the lettuce.
4. Dress the Bowl: Drizzle half of that glorious, spicy **Avocado-Yogurt Sauce** over the top of each salad. Go generous—it's the best part.
5. Garnish & Serve: Give the bowls a good toss to coat everything in the dressing. Finish with a generous sprinkle of **sesame seeds**. Congratulations, you just built two perfect, low-carb sushi salads in about five minutes.