Name: Tuna and Avocado Egg Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned tuna in water; 2 large eggs; 0.5 whole avocado; 2 cups baby arugula; 2 tbsp red onion; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna and Avocado Egg Salad Bowl

Protein-packed tuna and creamy avocado tossed with hard-boiled eggs and zesty lemon for a refreshing bowl that is incredibly satisfying and bright.

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NUTRITION

Protein

52.7g

Fat

25.7g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz canned tuna in water

2 large eggs

0.5 whole avocado

2 cups baby arugula

2 tbsp red onion

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place the eggs in a small saucepan and cover with water; bring to a boil, then cover, remove from heat, and let sit for 10 minutes before transferring to an ice bath.
2
Drain the tuna thoroughly and flake it into a medium mixing bowl using a fork.
3
Peel the cooled eggs and chop them into bite-sized pieces, then add them to the bowl with the tuna.
4
Finely mince the red onion and dice the avocado, adding both to the tuna and egg mixture.
5
In a small jar or ramekin, whisk together the lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
6
Drizzle the dressing over the salad and gently fold the ingredients together to combine without mashing the avocado.
7
Arrange the baby arugula in a serving bowl and top with the tuna and avocado salad mixture.