Avocado, Egg, and Tuna Salad

1. 1 Avocadopack 1 pcs ≈ $1.20 1 pcs
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Canned tunapack 170 g ≈ $1.80 60 g
4. 4 Cucumbers≈ $3.67 per kg 80 g
5. 5 Leaf lettucepack 150 g ≈ $0.65 50 g
6. 6 Lemon≈ $4.70 per kg 15 g
7. 7 Olive oil 8 ml
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the egg in rapidly boiling water for 9 minutes until the yolk is firm, then cool under cold running water and peel.

2. Wash, dry, and tear the salad greens into large pieces by hand; cut the cucumber⁴ into 1.5 cm cubes.

3. Cut the avocado¹ in half, remove the pit, scoop out the flesh, and dice into 1.5 cm cubes. Dice the egg as well.

4. Squeeze lemon⁶ juice into a small bowl, mix with olive oil, salt, and pepper to make a smooth dressing.

5. In a bowl, combine the greens, cucumber⁴, avocado¹, and egg. Top with drained tuna and drizzle with dressing.

6. Gently toss with a spoon to avoid mashing the avocado¹. Serve immediately with a slice of bread.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.