Green Salad with Eggs, Tuna and Olives

Ingredients

• Egg2 count (110 g)
• Black Olives4 count (20 g)
• Lettuce1 cup (35 g)
• Red Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Red Cabbage1/2 cup (45 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Remove, let cool for a few minutes, peel and slice.

3. 3

   Step 3

   Meanwhile, drain the tuna and place in a salad bowl.

4. 4

   Step 4

   Chop the lettuce together with the cabbage for the salad.

5. 5

   Step 5

   Cut the tomato into wedges and the onion into strips. You can use cherry tomatoes. Also, wash the onion in salted water to reduce the bitterness if desired.

6. 6

   Step 6

   Add all the vegetables to the salad along with the egg cut in thirds and olives.

7. 7

   Step 7

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

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Eggs, Tuna and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.