Tuna, Avocado and Egg Salad with Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Avocado1/2 count (120 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Celery1 stalk (40 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for some minutes, peel and slice.

2. 2

   Step 2

   In the meantime, drain the tuna and put on a plate or bowl.

3. 3

   Step 3

   Peel and dice the avocado. Then chop the celery.

4. 4

   Step 4

   For the dressing, mix the natural yogurt with mustard and lemon juice. Add salt and pepper to taste.

5. 5

   Step 5

   Mix the tunat with the celery, avocado and egg. Serve and pour the dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Avocado 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.