Ingredients
5 hard-boiled eggs, roughly chopped
1 x 425g (15 oz) can tuna in springwater, drained
1 large ripe avocado, diced
½ cup plain yoghurt
1 tablespoon dijon mustard
1 celery stalk, finely diced
¼ red onion, finely diced
3 tablespoons parsley, finely chopped
Salt and pepper, to taste
Instructions
1. In a large-sized bowl, combine the chopped eggs, drained tuna, diced avocado, celery, onion, parsley, yogurt, and dijon mustard.
2. Season with salt and pepper. Gently stir and fold all the ingredients together until everything is thoroughly incorporated. Avoid overmixing.
3. Taste for seasonings and adjust if needed.
4. Cover and refrigerate until ready to serve. This allows the flavors to meld.
Notes
Storage: Refrigerate leftover salad for up to 3 days in an airtight container. Press plastic wrap directly onto the surface of the salad to help keep the avocado green. Stir before serving.
Serving Suggestions: Serve in sandwiches, wraps, lettuce cups, or with crackers.
Tip: For an extra flavor boost, add a tablespoon of fresh lemon juice. It also helps to keep the avocado fresh.
- Prep Time: 10
- Category: Salad
- Method: By hand
- Cuisine: International