Tuna, Egg, and Avocado Salad
A colorful single-serving salad of tuna, egg, avocado, spinach, and strawberries with lemon and olive oil.
By Moow Editorial ·
- Use one 5-ounce can of tuna, well drained, for a balanced main-dish serving.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 main-dish servings
- Prep time: 15 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 main-dish servings.
- Calories: 300 kcal
- Protein: 19 g
- Carbohydrates: 11 g
- Fat: 21 g
- Sodium: 494 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Salad
Have these measured and ready before you begin.
- 1 large egg
- 1 avocado
- 5-6 strawberries
- 2 (5-ounce/142 g) cans tuna, drained
- 10 spinach leaves
- 2 teaspoons (10 ml) nigella seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine salt, plus more only after tasting
- Juice of 1/2 lemon
Directions
1. Cover the egg with water, bring to a boil, cover and remove from the heat for 10 minutes, then chill in ice water, peel, and halve.
2. Peel and slice the avocado, hull and slice the strawberries, and roughly chop the spinach.
3. Toss the spinach with lemon juice, olive oil, and salt.
4. Peel and halve the cooked egg.
5. Arrange the egg, avocado, strawberries, and drained tuna over the spinach.
6. Finish with nigella seeds and any remaining olive oil.
Sources
Contains fish and egg. Use shelf-stable canned tuna, refrigerate promptly, and cook the egg until both white and yolk are firm.