Tuna Egg Avocado Protein Salad

A delicious, high-protein, mayo-free Mediterranean salad featuring canned tuna, hard-boiled eggs, creamy avocado, cucumber, and a fresh Greek yogurt lemon dressing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings: 2

Calories: 390

Ingredients Method Notes

Ingredients

- 2 cans 5 oz each tuna (in water or olive oil), well-drained
- 4 large hard-boiled eggs peeled and chopped into quarters or bite-sized pieces
- 1 large ripe Hass avocado pitted and diced
- 1/2 cup English cucumber diced
- 1/4 cup red onion finely diced
- 2 tbsp plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp salt or to taste
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh flat-leaf parsley finely chopped for garnish

Method

Flake the Tuna:

Open and thoroughly drain the canned tuna. Place into a large mixing bowl and use a fork to break it apart into small, light flakes.

Prep Vegetables & Eggs:

Finely dice the red onion, slice the cucumber into small cubes, and chop hard-boiled eggs into quarters or bite-sized chunks. Add them to the bowl with the tuna.

Dice Avocado:

Slice the avocado in half, remove the pit, and cut into cubes. Carefully scoop out pieces and add to the bowl.

Dress the Salad:

Add the plain Greek yogurt, extra virgin olive oil, fresh lemon juice, salt, and black pepper directly into the bowl.

Toss Gently:

Using a large spoon or silicone spatula, gently fold ingredients together. Mix just enough to coat everything evenly without mashing the avocado or egg yolks.

Serve & Garnish:

Garnish with freshly chopped parsley and enjoy immediately as a standalone salad, inside a low-carb wrap, or over fresh greens.

Notes

- To prevent avocado browning during meal prep, toss diced avocado in fresh lemon juice before folding.
- Store leftovers in an airtight container in the fridge with plastic wrap pressed onto the surface for up to 2-3 days.