🥗 Tuna & Egg Salad with Fresh Veggies
Ingredients (Serves 2–3):
- 1 can tuna (in water or oil), drained
- 2–3 hard-boiled eggs, chopped or halved
- 2–3 cups mixed salad greens (spinach, arugula, romaine, or a mix)
- 1 cucumber, sliced or chopped
- 1 cup cherry tomatoes, halved
- 1 small bell pepper, diced (any color)
- ¼ small red onion, thinly sliced (optional)
- 1 small carrot, grated or julienned (optional)
- 1 tablespoon olive oil (for tuna, optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- Optional: pinch of garlic powder or dried herbs (oregano, parsley)
Instructions:
1. Prepare the Eggs:
- Hard boil the eggs (place in boiling water for ~9–10 minutes), then cool, peel, and chop or halve.
2. Mix the Tuna:
- Place drained tuna in a bowl.
- (Optional) Add a little olive oil, black pepper, or a squeeze of lemon juice for extra flavor.
3. Assemble the Salad:
- On a large plate or in a bowl, layer:
- Greens
- Cucumber
- Tomatoes
- Bell pepper
- Red onion and carrot (if using)
- Add the tuna and eggs on top.
4. Make the Dressing:
- Whisk together olive oil, lemon juice, mustard, salt, and pepper until well combined.
5. Dress & Serve:
- Drizzle the dressing over the salad just before serving.
- Toss gently if desired, or leave it layered for a composed look.
📝 Optional Add-Ins:
- Sliced avocado
- Cooked quinoa or chickpeas for more fiber
- Crumbled feta or a sprinkle of capers
- A pinch of paprika or chili flakes on top
