Tuna Salad with Potatoes, Beets, Carrot and Avocado

Ingredients

• Potato1/2 medium (90 g)
• Beets1 count (80 g)
• Carrot1 medium (60 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Place a pot with water over high heat. In the meantime, peel and dice the potato.

3. 3

   Step 3

   Once boiling, add the potatoes and boil for 8-10 minutes until soft but not falling apart.

4. 4

   Step 4

   Meanwhile, peel and slice the beet.

5. 5

   Step 5

   Peel and grate the carrot. Cut the avocado into wedges.

6. 6

   Step 6

   Place the drained tuna on a plate with the potato, beets, carrot and avocado.

7. 7

   Step 7

   Season the salad with the oil, lemon juice, salt and pepper to taste.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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