Tuna & Avocado Salad Topper

Meaty tuna combined with farm fresh eggs and velvety avocado, laced with garlic and olive oil, with the additional zingy-ness of lemon juice, and finished with a sprinkle of coriander.




10 mins


6 mins

3 boiled eggs
1 small garlic clove, minced
1 ripe avocado
1 tsp. lemon juice
1 tsp. olive oil
3 tbsp. coriander leaves, chopped

Boil the eggs (put in warm water and cook 5 and a half minutes after the water has boiled, then pour cold water in the pot and cool). Once cooled peel, chop into cubes and put in a bowl.
Press the garlic, and add to the eggs.
Half the avocado, remove the stone and cut the flesh into cubes. Place the avocado and coriander in the bowl. Drizzle with lemon juice and olive oil.
Season everything with salt and pepper, and gently mix. Garnish with more coriander.
Serve immediately from the empty avocado shells, or enjoy atop a mixed salad.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Tuna & Avocado Salad Topper

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