Keto Tuna and Egg Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
4.6/5
(2387 reviews)
Keto Tuna and Egg Salad
Zylo Recipes

Description

This refreshing salad is a celebration of textures and flavors, offering a delightful and nourishing meal experience. Imagine a medley of crisp, colorful vegetables, each contributing its unique character to the ensemble. The satisfying crunch of cucumbers and bell peppers mingles with the subtle bite of red onion, creating a symphony of textures that awaken the palate.

Tender lettuce leaves provide a verdant base, their mildness perfectly complementing the bolder flavors that follow. Flakes of succulent tuna are gently folded into the mix, bringing a delicate, savory richness that elevates the salad to new heights. Hard-boiled eggs, quartered or sliced, add a creamy, comforting element, their yolks lending a subtle richness that coats the vegetables and tuna in a delicate embrace.

The beauty of this salad lies in its simplicity and adaptability. Feel free to experiment with your favorite vegetables – cherry tomatoes, celery, or even a handful of olives would be wonderful additions. A sprinkle of fresh herbs, such as dill, parsley, or chives, would further enhance the flavors, adding a touch of brightness and complexity.

Whether enjoyed as a light and satisfying lunch or a refreshing side dish, this salad is a testament to the power of fresh ingredients and thoughtful combinations. Its vibrant colors and appealing textures make it a feast for the eyes as well as the palate. Prepare a large bowl at the start of the week, and you'll have a healthy and delicious meal option readily available whenever hunger strikes.

This is more than just a salad; it's a versatile and adaptable canvas for your culinary creativity, offering endless possibilities for customization and enjoyment. This salad’s ingredients combine into something more than the sum of their parts: a light, healthy, and incredibly flavorful meal.

Preparation Time

Prep Time
9 min
Cook Time
0 min
Total Time
9 min

Nutrition Information

Per 1 servings serving
C
Calories
420 Kcal

C
Carbs
3 g
Fi
Fiber
1 g
Sugar
2 g

P
Protein
25 g

C
Fats
35 g
Saturated Fats 7 g
Unsaturated Fats 25 g

Cholestrol 250 mg
Sodium 400 mg
Potassium 200 mg
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Ingredients

    1.
    Hard Boiled Egg
    Hard Boiled Egg
    2 medium
    2.
    Canned Tuna
    Canned Tuna
    2 ounce
    3.
    Radish
    Radish
    2 medium - 3/4" to 1" diameter
    4.
    Watercress
    Watercress
    2 cup
    5.
    Lemon Juice
    Lemon Juice
    1 tablespoon
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    Cilantro
    Cilantro
    1 tablespoon
    8.
    Scallions
    Scallions
    1 large
    9.
    Avocado
    Avocado
    ½ each
    10.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ¼ small
    11.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ¼ small
    12.
    Cucumber
    Cucumber
    ¼ large - 8 1/4" long
    13.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Thinly slice the bell peppers, radishes, and scallions. Dice the cucumber and avocado. Add these to a large serving bowl along with the watercress and cilantro. Toss gently to combine all the ingredients.
    2.
    Quarter the hard-boiled eggs and add them to the bowl. Flake in the tuna, ensuring it's evenly distributed. Gently stir to combine the eggs and tuna with the vegetables.
    3.
    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing. Drizzle the dressing evenly over the salad and gently stir to coat all the ingredients before serving.