Tuna Egg Salad Recipe
We’ve posted so many vegan salads over the years, and we thought it would be a wonderful time to include some of the things we enjoy in salads for all of our non-vegan followers! After Easter we got a lot of eggs leftover so we thought, why not put them in salad? And to make a salad more full, we added tuna as another source of protein in addition to eggs, yielding this incredible Tuna Egg Salad Recipe.
For all of you looking for a great meal salad we got you covered – this salad is perfect for you!
If you aren’t a big tuna fan you can skip tuna and use chickpeas or boiled chicken. Both options are great for this salad. But we encourage you to try tuna, you’ll love this combination of flavors. Our tuna salad is dairy-free and it will keep you full for several hours! One of our favorites recently.
Let us know if you like this recipe. Check some of our most popular salad recipes like Protein Packed Buddha Bowl, The Best Shrimp Salad, Asparagus & Beet Salad With Almond Tofu and many other.
Prep time: 15 min Cook time: 10 min Total: 25 min Servings: 1
INGREDIENTS
- 4 large lettuce leaves
- a handful of mixed greens
- 4 cherry tomatoes
- 2 radishes
- 1/3 red onion
- 1/2 small cucumber
- 3 oz. (80g) canned tuna
- 1 boiled egg
DRESSING
- 1 tablespoon olive oil
- 2 tablespoon of apple cider vinegar
- 1/2 tablespoon water
INSTRUCTIONS
- Prepare all the ingredients. Boil the egg for at least 10 minutes, or prepare it your way. Cut lettuce, slice tomatoes, cucumber, and radishes into bite size pieces, chop red onion. In a large bowl add lettuce and mixed greens first, then add the rest of the salad ingredients including tuna and boiled egg (sliced).
- Dressing: Mix all dressing ingredients together and pour it over the salad.
- Toss everything until evenly combined.
- Serve and enjoy your Tuna Egg Salad!
