Green Salad with Tuna, Egg, Olives and Potato

Ingredients

• Potato1/2 medium (90 g)
• Egg1 count (55 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Olives6 count (30 g)
• Lettuce1 cup (35 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, peer and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato and boil for 8-10 minutes.

3. 3

   Step 3

   Separately, place the egg in a pot with boiling water and boil for 6-8 minutes. Remove, drain and peel.

4. 4

   Step 4

   Meanwhile, cut the tomato with the cucumber.

5. 5

   Step 5

   Place the lettuce in a bowl. You can also use spinach, watercress or any leafy greens.

6. 6

   Step 6

   Add tuna, cucumber, tomato, olives, egg and potato.

7. 7

   Step 7

   Season with the remaining olive oil, lemon juice, salt and pepper to taste. You can also replace the lemon juice with vinegar.

8. 8

   Step 8

   Serve the salad. Optional: Add capers.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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