Tuna, Egg, Spinach and Tomato Salad

Ingredients

• Egg1 count (55 g)
• Spinach1 cup (30 g)
• Tomato1 count (130 g)
• Olive Oil1 tablespoon (10 ml)
• White Wine Vinegar1 tablespoon (14 g)
• Canned Tuna in Water1 can (120 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.

3. 3

   Step 3

   Wash the spinach with the tomato. Then slice the tomato and, if you want, use the whole spinach.

4. 4

   Step 4

   Add the shredded tuna.

5. 5

   Step 5

   For the dressing, mix the olive oil with the white vinegar, salt and pepper. Pour over the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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