Avocado, tuna, and egg salad

Avocado, Tuna, and Egg Salad - An Explosion of Flavors and Nutrition

When it comes to salads, few are as versatile and delicious as avocado, tuna, and egg salad. This simple and quick recipe not only satisfies your hunger but is also packed with essential nutrients. Avocado, a highly popular ingredient for its creamy texture and rich flavor, combined with protein-rich tuna and boiled eggs, offers a complete, healthy, and tasty meal.

Total preparation time: 20 minutes
Preparation time: 10 minutes
Cooling time: 10 minutes
Number of servings: 2

Ingredients:
- 1 large avocado
- 2 hard-boiled eggs
- 1 can of tuna (preferably in oil or water, according to preference)
- 1/2 red onion, julienned
- Salt (to taste)
- Ground black pepper (to taste)
- Extra virgin olive oil (for added flavor)
- Lemon juice (about 1-2 tablespoons, for a fresh taste)

Step 1: Preparing the Ingredients
Start by preparing all the ingredients. Boil the eggs for 10-12 minutes, then let them cool under cold running water. While the eggs cool, you can work on the avocado. Choose a ripe but firm avocado. With a sharp knife, cut it in half around the pit. Carefully remove the pit and use a spoon to scoop the flesh out of the skin.

Step 2: Cutting and Assembling
Dice the avocado flesh and transfer it to a large bowl. Immediately drizzle with lemon juice to prevent oxidation and maintain its vibrant green color. Peel the hard-boiled eggs and also cut them into cubes. Drain the can of tuna and add it over the avocado. Add the julienned red onion, an ingredient that will bring extra crunch and flavor to the dish.

Step 3: Seasoning and Mixing
Now it’s time to add the flavors! Sprinkle salt and pepper to taste, then add a drizzle of extra virgin olive oil and a bit of lemon juice. Gently mix all the ingredients, being careful not to mash the avocado. It’s important to maintain its creamy texture.

Step 4: Resting Time
Let the salad sit in the fridge for about 10 minutes. This waiting time will allow the flavors to meld and intensify. This is a simple but effective trick to achieve a more complex taste.

Step 5: Serving
After 10 minutes, your salad is ready to be served! You can beautifully arrange it on plates or serve it directly from the bowl. It can be garnished with fresh parsley leaves or lemon slices for a more appealing look.

Nutritional Benefits:
This salad is not only delicious but also extremely nutritious. Avocado is an excellent source of healthy fats, vitamins E, C, B6, and folate, helping to maintain cardiovascular health. Tuna is rich in protein and omega-3 fatty acids, essential for the body’s well-being. The eggs perfectly complement this mix, providing quality protein and essential nutrients.

Serving Suggestions and Variations:
This salad pairs wonderfully with a slice of toasted bread or savory crackers. You can also add ingredients like cherry tomatoes, olives, or even corn to vary the recipe. Another idea is to turn the salad into a wrap using a tortilla, creating a savory and portable lunch.

Frequently Asked Questions:
What is the best way to store the salad? It is recommended to consume it fresh, but you can keep the ingredients separate in the fridge for 1-2 days to combine later.
Can I substitute the tuna? Of course! You can use boiled chicken or tofu for a vegetarian option.
How can I make the salad spicier? Add chili flakes or Sriracha sauce for a bolder flavor.

This avocado, tuna, and egg salad recipe is definitely a perfect example of "love at first bite." It is simple, quick, and full of delicious flavors, making it the ideal choice for a healthy lunch or a light dinner. No matter the time of day, this salad will bring a smile to your face and will surely become one of your favorite recipes. Enjoy!