Eat Yourself Skinny · by Kelly Gellner★ 5.0 (10)
Tuna Avocado Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 29%
CARBS 5G9% OF CAL
4G FIBER1G SUGAR1G OTHER
FAT 17G68% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, protein-packed salad combining tuna, avocado, and eggs with lemon and mustard, no mayo needed. Quick to assemble and naturally nutritious, it's perfect for a light lunch.
mainamericansaladfishdairy freegluten free
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (2.6 oz) pouches wild-caught tuna in olive oil
- 1 ripe avocado (pitted and peeled)
- 3 hard-boiled eggs
- 1 Tbsp dijon mustard
- Quick squeeze of lemon (about a teaspoon)
- 2 green onions (chopped)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 29%
CARBS 5G9% OF CAL
4G FIBER1G SUGAR1G OTHER
FAT 17G68% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 405mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.