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Avocado-Tuna Salad

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Ingredients for 1 servings:

  • 150 g cucumber(s)
  • ½ m.-sized onion(s)
  • 1 avocado(s)
  • ½ can tuna
  • 1 egg(s), hard-boiled
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 dashes Balsamic vinegar – reduction (or balsamic vinegar)

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

low-carb

Thinly slice the cucumber and onion into a bowl. Slice the egg in an egg slicer and add it to the bowl. Pit the avocado, dice the flesh, and add it to the bowl along with the tuna. Add the lemon juice, olive oil, and a little balsamic vinegar (reduction). Mix everything well and let it simmer for about 3-5 minutes. Season with salt and pepper and serve. I eat this amount as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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