Avocado, Egg, and Tuna Salad

1. 1 Avocadopack 1 pcs ≈ $1.20 1 pcs
2. 2 Eggspack 10 pcs ≈ $1.89 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 ≈ $0.49 50 g
6. 6 Lemon≈ $4.65 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. Prep: wash the greens and cucumber⁴; halve the avocado¹, remove the pit, and dice the flesh into 1.5 cm cubes; dice the cucumber into 1.5 cm cubes; hard-boil the eggs²: bring water to a boil, gently add eggs, and cook for 9 minutes, then cool under cold water and peel.

2. Cook: bring a large pot of water to a boil over high heat; once boiling, add eggs² and cook for 9 minutes for fully set yolks; cool, peel, and dice eggs into ~1.5 cm cubes.

3. Assemble: in a large bowl, tear the greens and add the diced avocado¹ and cucumber⁴; add the diced egg and tuna; mash with a fork to desired texture.

4. Dress: in the same bowl, add lemon⁶ juice and olive oil; season with salt and pepper to taste; mix on medium speed for 1–2 minutes until evenly coated.

5. Combine: gently fold with a spoon to keep avocado¹ and egg chunks intact; aim for a light, even dressing distribution.

6. Serve: plate the salad; garnish with toasted bread slices on the side; optionally, let it rest 1–2 minutes so the bread soaks up flavors.

7. Storage tip: if not serving immediately, store in an airtight container in the fridge until ready; dressings can be prepped 1 day ahead and added before serving.

In short

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