Tuna and Egg Salad with Yogurt Dressing

Ingredients

• Spinach1 cup (30 g)
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Radish1/3 cup (40 g)
• Yogurt1/4 cup (60 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 pot for 8-10 minutes. Remove, let cool, peel and cut into pieces.

2. 2

   Step 2

   In the meantime, cut the tomato and radish.

3. 3

   Step 3

   Wash and dry the spinach leaves. You can replace half of it with beets.

4. 4

   Step 4

   Mix the egg with the spinach, tomato and radish in a bowl.

5. 5

   Step 5

   Drain and add the tuna.

6. 6

   Step 6

   For the dressing: mix the natural yogurt with the lemon juice, olive oil and salt and pepper.

7. 7

   Step 7

   If you want, you can add any herbs you like (thyme, oregano, cilantro, etc.)

8. 8

   Step 8

   Serve the salad with yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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