Name: Tuna and Avocado Crunch Salad with Shredded Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Canned Tuna; 1 large Hard-boiled Egg; 1/2 medium Avocado; 2 tbsp Shredded Sharp Cheddar; 1 cup chopped Cucumber; 1/2 cup diced Red Bell Pepper; 1 tbsp Nonfat Greek Yogurt

Tuna and Avocado Crunch Salad with Shredded Cheese

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 Crunch Salad with Shredded Cheese

Flaked tuna and creamy avocado tossed with crisp cucumbers and sharp cheddar, finished with a bright lemon-yogurt dressing and a hard-boiled egg.

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NUTRITION

Protein

39g

Fat

21.9g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Canned Tuna

1 large Hard-boiled Egg

1/2 medium Avocado

2 tbsp Shredded Sharp Cheddar

1 cup chopped Cucumber

1/2 cup diced Red Bell Pepper

1 tbsp Nonfat Greek Yogurt

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
2
Dice the cucumber and red bell pepper into small bite-sized pieces and add them to the bowl for a refreshing crunch.
3
In a small separate dish, mash the half avocado with the Greek yogurt and a squeeze of fresh lemon juice until creamy.
4
Fold the avocado mixture into the tuna and vegetables until everything is evenly coated.
5
Gently stir in the shredded sharp cheddar cheese to distribute the flavor.
6
Slice the hard-boiled egg and place it on top of the salad as a protein-rich garnish.
7
Season with a pinch of sea salt and cracked black pepper before serving cold serving.