Tuna, Egg and Yogurt Dressing Salad

Ingredients

• Egg1 count (55 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice2 tablespoon (30 g)
• Cucumber1/3 cup (40 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oregano1 pinch (1 g)
• Olive Oil1 teaspoon (3 ml)
• Olives2 count (10 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Put the eggs in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   Slice the cucumber, cut the tomato into pieces and the olives into wedges.

3. 3

   Step 3

   If you want, you can add onion rings. Remember you can replace the traditional tomato with cherry.

4. 4

   Step 4

   For the dressing, mix the yogurt, half the lemon juice, oil, oregano and mustard, if you have any.

5. 5

   Step 5

   Drain the tuna and mix with the olives and the remaining lemon juice. Set aside.

6. 6

   Step 6

   Put all the ingredients on a plate and pour the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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