This recipe offers a refreshing variation for your lunch box—tuna, avocado, and egg salad.
This recipe offers a refreshing variation for your lunch box—tuna, avocado, and egg salad.
To prepare, you will need one can (170g) of tuna in vegetable oil or brine, drained. You will also need one small red onion, half a cup of chopped cucumber, one tomato diced, one avocado diced, one tablespoon of chopped cilantro, and two mashed hard-boiled eggs.
For the salad dressing, mix olive oil (2 tablespoons), lemon juice (2–3 tablespoons), salt, and pepper, then whisk. The amount of lemon juice can be adjusted to taste, after which the mixture should be set aside.
The tuna must be drained and flaked with a fork. Then, add the cucumber, tomato, onion, avocado, cilantro, and tuna to a large bowl, mixing all ingredients. If used, add the chopped hard-boiled eggs. Drizzle the prepared dressing over the salad and serve.