Name: Tuna Egg Salad with Avocado and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Canned Tuna in Water; 1 Large Hard-boiled Egg; 1/2 medium Avocado; 1/2 cup Cherry Tomatoes; 1 ounce Feta Cheese; 1 tablespoon Non-fat Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Tuna Egg Salad with Avocado and Tomato

Flaked tuna and hard-boiled eggs tossed with creamy avocado and juicy cherry tomatoes, finished with a sprinkle of salty feta cheese.

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NUTRITION

Protein

42.6g

Fat

22.8g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Canned Tuna in Water

1 Large Hard-boiled Egg

1/2 medium Avocado

1/2 cup Cherry Tomatoes

1 ounce Feta Cheese

1 tablespoon Non-fat Greek Yogurt

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PREPARATION

1
Place the egg in a small saucepan, cover with water, bring to a boil, then simmer for 9 minutes before cooling in ice water and peeling.
2
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.
3
Halve the avocado, remove the pit, and mash one half in a small bowl with the Greek yogurt and a squeeze of lemon juice until smooth.
4
Dice the hard-boiled egg and quarter the cherry tomatoes.
5
Add the egg, tomatoes, and mashed avocado mixture to the tuna, stirring gently to combine.
6
Fold in the crumbled feta cheese and season with a pinch of salt and black pepper.
7
Serve immediately or chill for 30 minutes to let the flavors meld.