Sunny Avocado-Egg Salad Bowls

A bright and refreshing no-cook salad featuring hard-boiled eggs and canned tuna mixed with creamy avocado, crisp celery, and fresh herbs, served over a bed of mixed greens.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.64/serving

Dietary

• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Pescatarian

Tags

• no-cook
• quick
• healthy
• fresh
• tangy

Ingredients

• 12 large eggs (hard-boiled, peeled, and chopped)
• 2 can tuna in water (5 ounces each, no salt added, drained)
• 1 avocado (medium, diced)
• 4 celery stalks (finely diced)
• 0.25 red onion (medium, minced)
• 2 tablespoon fresh parsley (chopped)
• 2 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 16 cup mixed greens

Instructions

1. In a large bowl, gently combine the chopped hard-boiled eggs, drained tuna, diced avocado, finely diced celery, minced red onion, and chopped fresh parsley.
2. In a small separate bowl, whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Pour the dressing over the egg and tuna mixture and toss gently until well combined. Be careful not to mash the avocado too much.
4. Divide 4 cups of mixed greens into each of four serving bowls. Spoon the avocado-egg-tuna salad over the mixed greens and serve immediately.

Notes

Prepare the eggs and chop vegetables ahead of time for an even quicker assembly. Add the avocado just before serving to prevent browning.

Nutrition (per serving)

• Calories: 414
• Protein: 36.7 g
• Carbohydrates: 8.7 g
• Fat: 27.7 g
• Fiber: 5.5 g
• Sodium: 837 mg
• Saturated Fat: 5.3 g
• Sugar: 1.9 g
• Cholesterol: 606 mg