Name: Classic Egg and Tuna Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned skipjack tuna; 2 large hard-boiled eggs; 1.5 tbsp avocado oil mayonnaise; 1 tsp Dijon mustard; 0.5 cup diced celery; 2 tbsp diced red onion; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby spinach

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

YOUR SOLIN GENERATED RECIPE

Classic Egg and Tuna Salad

Flaked tuna and chopped hard-boiled eggs tossed in a creamy avocado oil dressing, served over a bed of crisp, vibrant spinach.

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NUTRITION

Protein

53.2g

Fat

30.9g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz canned skipjack tuna

2 large hard-boiled eggs

1.5 tbsp avocado oil mayonnaise

1 tsp Dijon mustard

0.5 cup diced celery

2 tbsp diced red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
2
Peel the hard-boiled eggs and chop them into bite-sized pieces, then add them to the bowl with the tuna.
3
Add the diced celery and red onion to the bowl for crunch and flavor.
4
In a small separate dish, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
5
Pour the dressing over the tuna mixture and fold gently until everything is evenly coated.
6
Place the fresh baby spinach on a large plate or in a bowl.
7
Scoop the tuna and egg salad onto the bed of spinach and serve immediately.