Tuna and Egg Salad

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

1. 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.
2. Quarter the eggs and add to the bowl and flake in the tuna. Stir to combine.
3. 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)