YOUR SOLIN GENERATED RECIPE
Tuna Salad with Mixed Greens and Hard-Boiled Eggs
Enjoy a refreshing and balanced tuna salad featuring tender flaked tuna paired with crisp mixed greens, creamy avocado, and perfectly hard-boiled eggs. This well-composed lunch is dressed in a light lemon and olive oil vinaigrette, offering a delightful medley of textures and flavors that satisfy both taste and nutritional goals.
INGREDIENTS
3 ounces canned tuna in water (drained)
2 large hard-boiled eggs
2 cups mixed salad greens
1 half avocado
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
Salt & Pepper to taste
PREPARATION
Start by preparing the hard-boiled eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the saucepan, remove from heat, and let sit for 10-12 minutes. After cooling, peel and slice the eggs.
In a bowl, add 3 ounces of drained canned tuna and flake it using a fork.
Cut the avocado in half, remove the pit, and scoop out approximately half of the flesh. Dice it into small chunks.
In a large salad bowl, combine the mixed greens, flaked tuna, avocado chunks, and sliced hard-boiled eggs.
Drizzle the salad with 1 teaspoon extra virgin olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste.
Gently toss the ingredients to ensure an even coating of the dressing.
Serve immediately and enjoy your balanced, nutritious lunch.