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πŸ₯— Tuna & Egg Salad with Fresh Veggies

πŸ₯— 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)
  • ΒΌ 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.

πŸ“ 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

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