Today is my little one’s birthday, well not so little anymore. I can’t believe how he’s grown, 11 years old today. So Dad’s taken a half day off to spend with him and of course mum has to have lunch ready. Not for the birthday boy but for the dad. He’s eating healthy again so I am not allowed to give him any carbs. So my quick and easy Tuna Avocado Egg Salad will have to do. I have been making this salad for years so it’s a favourite in our home.
I am not much of a tuna lover I must admit. Tuna is something I eat every once in a while but if it’s turned into this salad I will definitely eat it. If I feel like being indulgent then I will add some mayonnaise to it. Today I have been given strict instructions to keep it healthy so I made my usual salad dressing with olive oil, lemon , salt and pepper which always works for me. If you wish you could turn this salad into a dip, you could use shredded tuna, chop your veggies a little smaller, add some chilli and mayonnaise (you could leave out the avocado).
Avocados is not something I can eat on it’s own or just on toast like my hubby does, yes I am a picky eater. If it’s in a salad or smoothie then I am ok with it.
For this Tuna Avocado Egg Salad you just need a few staple ingredients, things we have in our cupboards. So you don’t have to go rushing out to buy ingredients. Tuna is something I always have, for those emergency meals. Sometimes I have starving kids or a starving husband and a delicious tuna sandwich or salad always saves the day. I am fussy about my tuna so I do buy good quality tuna chunks in vegetable oil or brine. Often it’s the latter, I don’t like the idea of oil although it does taste better. Shredded tuna works for a sandwich or dip but I prefer the chunks for a salad. You don’t want your tuna all mushed up.
With the addition of the eggs this salad is enough for my hubby and myself but if you’re making it for more than one person for dinner you may have to double the recipe.
You won’t find many salads on my blog but here’s some of it:
Tuna Avocado Egg Salad
- 1 x 170g can solid tuna in vegetable oil or brine drained
- 1 small red onion
- 1/2 cup cucumber chopped
- 1 tomato chopped
- 1 avocado chopped
- 1 tbsp chopped coriander
- 2 boiled eggs chopped
- 2 tbsp olive oil
- 2-3 tbsp lemon juice
- Combine the olive oil, lemon juice, salt and pepper and whisk. You can add lemon juice according to your preference. Set aside
- Drain the tuna and use a fork to flake them. Add the cucumber, tomato, onion, avocado, coriander and tuna to a large bowl and mix. Cut up the boiled eggs and add it if using
- Drizzle the salad dressing over and serve