Tuna, Avocado and Egg Salad
4 servings
15 minutes
Tuna salad with avocado and eggs is a harmonious blend of freshness, richness, and refined taste. This recipe originates from American cuisine, where light, nutritious, and easy-to-make dishes are valued. The tender avocado adds a creamy texture while the tuna enriches the salad with protein and a marine note. Cherry tomatoes add pleasant sweetness and juiciness, while eggs provide flavor balance and additional nutrition. Dressed with olive oil and lemon juice, the salad gains a refreshing, slightly tangy note. It is perfect as a standalone dish or as a light lunch. The ease of preparation makes it an excellent choice for a quick yet sophisticated snack.
1
First, boil 3 eggs.
- Chicken egg: 3 pieces
2
While the eggs are boiling, tear the lettuce leaves by hand into a bowl. Then take the tuna out of the can, cut it into small pieces (of course, remove the bones if there are any) and add it to the salad. Add the chopped avocado.
- Green salad leaves: 100 g
- Canned tuna: 1 jar
- Avocado: 1 piece
3
Cut cherry tomatoes into 2 or 4 pieces, depending on their size. Add to the salad.
- Yellow cherry tomatoes: 4 pieces
4
Once the eggs are ready, don't forget to place them under cold water to make peeling easier. Cut them into large wedges - just slice them into 4 parts lengthwise. Dress the salad with olive oil mixed with lemon juice (you can add some spices to taste). Place the eggs on top for serving. Enjoy your meal!
- Olive oil: 2 tablespoons
- Lemon juice: 1 teaspoon
