Green Salad with Tuna, Strawberries, Avocado and Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Avocado1/2 count (120 g)
• Strawberries1/2 cup (75 g)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot with water for 8-10 minutes. Remover, peel and cut.

2. 2

   Step 2

   Meanwhile, drain and shred the tuna. Place the tuna in the middle of a bowl.

3. 3

   Step 3

   Cut the avocado into wedges, slice the strawberries and cut the lettuce into strips.

4. 4

   Step 4

   To make the dressing, mix the plain yogurt with the mustard, lemon juice, salt and pepper to taste.

5. 5

   Step 5

   Add all the ingredients in a bowl and pour the yogurt dressing.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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