This colorful and nutrient-dense tuna avocado salad is packed with protein, healthy fats, and fresh vegetables. It’s the perfect choice for a light yet satisfying meal, whether for lunch or dinner.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 avocado, diced
• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 2 soft-boiled eggs, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the eggs: Bring a pot of water to a boil. Gently add the eggs and cook for 6-7 minutes for a soft, jammy yolk. Transfer to an ice bath, peel, and set aside.
2. Assemble the salad: In a large bowl, layer the chopped romaine, cucumber slices, cherry tomatoes, diced avocado, and drained tuna.
3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Dress and serve: Drizzle the dressing over the salad. Top with the soft-boiled eggs and sprinkle with red pepper flakes for a touch of heat.
5. Serve immediately and enjoy!

Tips for the Perfect Tuna Avocado Salad:

• Use ripe avocados: Make sure the avocado is ripe but firm for the best texture.
• Customize the protein: Swap the tuna for grilled chicken or chickpeas for variety.
• Add crunch: Toss in some sunflower seeds or pumpkin seeds for added texture.
• Freshness matters: Use crisp, fresh lettuce and cucumbers for the best flavor and crunch.

Prep Time: 15 minutes | Cooking Time: 7 minutes | Total Time: 22 minutes

Kcal: 450 kcal | Servings: 2 servings