Tuna Salad with Egg, Avocado and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can tuna (in its own juice)
- 2 egg (s)
- 1 avocado (s)
- 250 g cocktail tomatoes
- 0.5 ½ lemon (n)
- 1 small onion (s)
- 3 tablespoon olive oil
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard and cut into small pieces. Put the tuna with the juice in a bowl and chop with a fork. Cut the onion into small cubes and add. Chop the avocado and tomatoes and add to the bowl. Squeeze the lemon half and pour over the salad. Add the slightly cooled eggs to the salad and season the salad with salt and pepper. Pour the olive oil over the salad.
- I like the salad best when it is a little pulled through. The salad is perfect for a low-carb diet and is also great to take with you to work.
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