Avocado and Tuna Salad

Serve it on special occasions!

Details

  • Preparation Time: 17 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Avocado, fresh

  • 80 g Cheese, edamame

  • 3 pieces Egg, fresh

  • 1 can Fish, tuna, bluegill

  • 1 piece Onion, raw

  • 2 piece Sweet potato, unpeeled, fresh

  • 1 spoon Vinegar, apple

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Pour cold water into a pot. Place the pot on the stove and gently place the eggs into the water using a spoon. There should be enough water to completely cover the eggs. Wait for the water to boil, then remove the pot from the heat and let the eggs sit in the water for another 8 minutes. Carefully remove the eggs from the water and cool them under cold running water.

  2. Thoroughly wash the avocado, cut it lengthwise, and remove the pit. Use a spoon to scoop out the flesh from the skin. Open the can of tuna, drain the excess oil, but save it for later. Thoroughly wash the cucumber and cut it into smaller pieces. Grate the cheese.

  3. Peel the onion and finely chop it. Peel the eggs and cut them into pieces. Combine all the ingredients in a large bowl, season with salt and pepper to taste, and add the reserved oil and vinegar. Mix the salad well, then fill the avocado skins with it.

  4. Serve the salad on appropriate plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 101.38 kcal
  • Fat: 6.76 g
    • Saturated Fat: 1.86 g
  • Carbohydrates: 3.93 g
    • Sugars: 0.62 g
  • Protein: 4.9 g
  • Fiber: 1.72 g