Colorful Tuna Salad with Potatoes and Avocado

Ingredients

• Potato1/2 medium (90 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Place a pot with water over high heat. In the meantime, peel and cut the potato into small pieces.

3. 3

   Step 3

   Once boiling, add the potatoes.

4. 4

   Step 4

   Meanwhile, peel and cut the carrot in small pieces. After 2 minutes of boiling, add the carrot to the pot with water.

5. 5

   Step 5

   Continue cooking for 6-7 minutes until the potato and carrot until soft but not falling apart. Remove and drain.

6. 6

   Step 6

   Next, peel and dice the beets with the avocado.

7. 7

   Step 7

   Place the drained tuna on a plate with the potato, beet, carrot and avocado

8. 8

   Step 8

   If you wish, you can add some green bell pepper

9. 9

   Step 9

   Season the salad with the oil, lemon juice, salt and pepper to taste.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Colorful Tuna Salad with Potatoes and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.