HIGH-PROTEIN AVOCADO, TUNA & EGG SALAD
2 People
279 Cals
HIGH-PROTEIN AVOCADO, TUNA & EGG SALAD
2 People
279 Cals
About the recipe
Some recipes are so simple they almost don't need a recipe at all—and this is one of them.This creamy Avocado, Tuna & Egg Salad is one of my favourite healthy lunches. It's quick to prepare, wonderfully satisfying and packed with nourishing ingredients that keep you feeling full and energised for hours. Made with protein-rich tuna, eggs and creamy avocado, it's naturally low in carbohydrates, gluten-free and delivers around 30 g of protein per serve, making it an ideal meal for busy weekdays, meal prep or a light dinner.What I love most about this salad is its silky, creamy texture. Everything is gently mashed together until smooth, creating a deliciously comforting salad that's perfect eaten straight from the bowl. If you'd like to turn it into a more substantial meal, simply spoon it onto toasted sourdough, rice cakes, baked sweet potato, steamed rice or tuck it into crisp lettuce cups for a fresh, low-carb option.Like many of my recipes, this one celebrates simple, whole ingredients that work beautifully together. It takes less than ten minutes to prepare and is proof that healthy eating doesn't need to be complicated.
Nutrition Per Serving
279
Calories
16g
Fat
4g
Saturates
1g
Sugars
321mg
Salt
30g
Protein
5g
Carbs
3g
Fibre
Ingredients
Method
- Place the tuna, eggs, avocado, mayonnaise (or Greek yoghurt), Dijon mustard and chives into a medium bowl.
- Using a fork, gently mash everything together until smooth and creamy. Season generously with sea salt and freshly ground white pepper to taste.
- Serve immediately.
Serving Ideas
- This salad is incredibly versatile. Enjoy it: Straight from the bowl (my favourite!)
- On toasted sourdough
- Spread over crisp rice cakes
- Stuffed into a baked sweet potato
- Served over steamed rice
- Spooned into crisp lettuce cups
- Wrapped in a wholegrain tortilla
- Alongside sliced tomatoes and cucumber for a fresh summer lunch
Recipe Notes
For the creamiest texture, use a perfectly ripe avocado.
Greek yoghurt creates a lighter dressing with a little extra protein, while whole egg mayonnaise gives a richer, more traditional flavour.
White pepper has a gentler flavour than black pepper and keeps the salad looking beautifully creamy.
A squeeze of lemon juice brightens the flavours if serving immediately.
Store in an airtight container in the refrigerator for up to 2 days. GLP-1 Friendly
This recipe is wonderfully suited to a GLP-1 eating plan. It's rich in high-quality protein, naturally low in carbohydrates and made with soft, nourishing whole foods that are easy to digest while helping you meet your daily protein needs. Why you'll love this recipe
Around 30 g of protein per serve
Naturally low in carbohydrates
Rich in healthy monounsaturated fats
Gluten-free
Ready in under 10 minutes
Perfect for meal prep
Delicious served in so many different ways (over sourdough, rice cakes, steamed rice, nori sheets, pasta, lettuce cups, capsicum boats, cucumber. Health Benefits
Excellent source of protein
Tuna and eggs provide high-quality complete protein, supplying all nine essential amino acids needed to support muscle maintenance, recovery, healthy metabolism and satiety. With around 30 grams of protein per serve, this salad makes an excellent balanced lunch. Rich in heart-healthy omega-3 fats
Tuna is naturally rich in omega-3 fatty acids, which support cardiovascular health, healthy brain function and may help reduce inflammation throughout the body. You can also use sardines or salmon in place of the tuna. Packed with vitamins and minerals
Eggs contribute choline for healthy brain function, vitamin D, vitamin B12 and selenium, while avocado supplies potassium, folate, vitamin E and fibre. Keeps you feeling satisfied
The combination of protein and healthy fats helps stabilise blood sugar levels, reduce hunger and keep you fuller for longer, making this an ideal meal for sustained energy.
For the creamiest texture, use a perfectly ripe avocado.
Greek yoghurt creates a lighter dressing with a little extra protein, while whole egg mayonnaise gives a richer, more traditional flavour.
White pepper has a gentler flavour than black pepper and keeps the salad looking beautifully creamy.
A squeeze of lemon juice brightens the flavours if serving immediately.
Store in an airtight container in the refrigerator for up to 2 days. GLP-1 Friendly
This recipe is wonderfully suited to a GLP-1 eating plan. It's rich in high-quality protein, naturally low in carbohydrates and made with soft, nourishing whole foods that are easy to digest while helping you meet your daily protein needs. Why you'll love this recipe
Around 30 g of protein per serve
Naturally low in carbohydrates
Rich in healthy monounsaturated fats
Gluten-free
Ready in under 10 minutes
Perfect for meal prep
Delicious served in so many different ways (over sourdough, rice cakes, steamed rice, nori sheets, pasta, lettuce cups, capsicum boats, cucumber. Health Benefits
Excellent source of protein
Tuna and eggs provide high-quality complete protein, supplying all nine essential amino acids needed to support muscle maintenance, recovery, healthy metabolism and satiety. With around 30 grams of protein per serve, this salad makes an excellent balanced lunch. Rich in heart-healthy omega-3 fats
Tuna is naturally rich in omega-3 fatty acids, which support cardiovascular health, healthy brain function and may help reduce inflammation throughout the body. You can also use sardines or salmon in place of the tuna. Packed with vitamins and minerals
Eggs contribute choline for healthy brain function, vitamin D, vitamin B12 and selenium, while avocado supplies potassium, folate, vitamin E and fibre. Keeps you feeling satisfied
The combination of protein and healthy fats helps stabilise blood sugar levels, reduce hunger and keep you fuller for longer, making this an ideal meal for sustained energy.
