About
This vibrant low carb salad is loaded with crisp vegetables and healthy fats from eggs and tuna.
This is a great light lunch option perfect for meal prepping.
Ingredients
- 2 medium hard boiled egg
- 2 ounce canned tuna
- 2 medium – 3/4" to 1" diameter radish
- 2 cup watercress
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon cilantro
- 1 large scallions
- ½ each avocado
- ¼ small red bell peppers, raw
- ¼ small yellow bell peppers, raw
- ¼ large – 8 1/4" long cucumber
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the bell peppers, radishes and scallion and dice the cucumber and avocado. Add to a large serving bowl with the watercress and cilantro and toss to combine.
- Quarter the eggs and add to the bowl and flake in the tuna. Stir to combine.
- Whisk together the lemon juice, olive oil, salt and pepper. Drizzle over the salad and stir to coat before serving.
Nutrition Facts
- Servings: 2
- Calories: 230.7kcal/965.0kJ (per serving)
- Fat: 17.1g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 13.2g (per serving)