Description
This healthy avocado tuna egg salad is a tasty, protein-packed twist on the two classics. It's easy to make, perfect as a salad, on bread or in a lettuce wrap.
Ingredients
Scale
- 5 hard-boiled eggs, roughly chopped
- 1 x 425g (15 oz) can tuna in springwater, drained
- 1 large ripe avocado, diced
- 1/2 cup plain yoghurt
- 1 tablespoon dijon mustard
- 1 celery stalk, finely diced
- 1/4 red onion, finely diced
- 3 tablespoons parsley, finely chopped
- Salt and pepper, to taste
Instructions
- In a large-sized bowl, combine the chopped eggs, tuna, avocado, celery, onion, parsley, yogurt, mustard, salt, and pepper. Gently stir until everything is thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Cover and refrigerate until ready to use.
Notes
Store: Refrigerate leftover salad for up to 3-4 days in a airtight container; stir before serving.
- Prep Time: 10 minutes
- Category: main meal, salad
- Method: By hand
- Cuisine: International
Nutrition
- Serving Size: Per serve
- Calories: 197 calories
- Sugar: 1.4g
- Fat: 9.9g
- Saturated Fat: 2.4g
- Carbohydrates: 4.4g
- Fiber: 2.3g
- Protein: 22.5g