Tuna, Egg, Lettuce, Carrot and Cabbage Salad

Ingredients

• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Cabbage1/2 cup (45 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   In the meantime, wash the vegetables. Cut the lettuce with the cabbage into strips and grate the carrot.

3. 3

   Step 3

   Drain and shred the tuna in a bowl.

4. 4

   Step 4

   For the dressing, mix the olive oil with the vinegar and add salt and pepper to taste.

5. 5

   Step 5

   Put the vegetables and egg in the tuna bowl. Mix with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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