Avocado, Carrot and Tuna Potato Bowl with Yogurt Dressing

Ingredients

• Avocado1/4 count (60 g)
• Carrot1 medium (60 g)
• Potato1 medium (180 g)
• Yogurt1/4 cup (60 g)
• Mustard1/2 tablespoon (7 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Place a pot filled with salted water. Add the diced potato once boiling.

3. 3

   Step 3

   Boil for 8-10 minutes and remove. Drain well.

4. 4

   Step 4

   In the meantime, grate the carrot and slice the avocado.

5. 5

   Step 5

   Separately, mix the yogurt, mustard, lemon juice and salt and pepper to taste in a bowl or container. Optional: Add a pinch of garlic powder.

6. 6

   Step 6

   Serve the drained tuna, grated carrot, sliced avocado, diced potatoes and yogurt dressing in a bowl or plate.

7. 7

   Step 7

   Optional: Top the potato with a little chopped scallion or any green onion of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Avocado, Carrot and Tuna Potato Bowl with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.