Tuna, Egg and Avocado Salad

Ingredients

• Lettuce1 cup (35 g)
• Avocado1/2 count (120 g)
• Apple1/2 count (80 g)
• Cucumber1/3 cup (40 g)
• Egg1 count (55 g)
• Mustard1 tablespoon (14 g)
• White Wine Vinegar1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   For this recipe, you can use quail or traditional egg. Each traditional egg equals 4 quail eggs.

2. 2

   Step 2

   Boil the egg in a pot for 8-10 minutes. Drain, stop cooking process with cold water, peel and cut into pieces.

3. 3

   Step 3

   Cut the avocado and apple into thin wedges.

4. 4

   Step 4

   Cut the bell pepper and the lettuce as you wish.

5. 5

   Step 5

   Add the ingredients to a bowl with the tuna.

6. 6

   Step 6

   For the dressing, mix the mustard with the lemon juice, vinegar, salt and pepper to taste. If you want, you can add a pinch of stevia or your favorite sweetener.

7. 7

   Step 7

   Pour the dressing over the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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